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Glass of vibrant pink rhubarb lemonade over ice, garnished with fresh mint and a lemon slice, on a marble surface with a lemon and white napkin beside it.

Rhubarb Lemonade

This refreshing rhubarb lemonade is a beautiful, naturally pink drink that blends the tartness of fresh lemons with the subtle sweetness of homemade rhubarb syrup. Perfect for spring and summer sipping, it's easy to make, eye-catching, and completely customizable—serve it still or sparkling, kid-friendly or spiked!
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Equipment

  • Medium saucepan
  • Fine mesh strainer
  • Large pitcher
  • - Measuring cups
  • Citrus juicer
  • Spoon or whisk for stirring

Ingredients
  

  • For the Rhubarb Syrup:
  • 4 cups chopped fresh rhubarb about 1 lb
  • 1 cup granulated sugar
  • 1 cup water
  • For the Lemonade:
  • 3/4 cup freshly squeezed lemon juice about 4–6 lemons
  • 2 1/2 to 3 cups cold water to taste
  • Ice for serving
  • Optional: lemon slices and fresh mint for garnish

Instructions
 

  • Make the Rhubarb Syrup:
  • In a medium saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes, or until the rhubarb breaks down completely and the liquid turns bright pink.
  • Strain the Syrup:
  • Remove from heat and pour through a fine mesh strainer into a heat-safe bowl or measuring cup. Press gently to extract as much liquid as possible. Let the syrup cool.
  • Mix the Lemonade:
  • In a large pitcher, combine the rhubarb syrup with the freshly squeezed lemon juice. Add 2 1/2 to 3 cups of cold water, adjusting to taste for your preferred level of sweetness and tartness.
  • Chill and Serve:
  • Refrigerate until cold. Serve over ice and garnish with lemon slices and fresh mint, if desired.

Notes

Storage: Store rhubarb lemonade in a sealed container in the fridge for up to 5 days. Rhubarb syrup alone will keep for 2 weeks refrigerated or 3 months frozen.
Make Ahead: You can prepare the syrup and lemon juice a day in advance and mix just before serving.
Variations: Try adding strawberries to the rhubarb syrup for a berry twist, or use sparkling water for a fizzy version.
Sweetener Options: Feel free to substitute sugar with honey or maple syrup, adjusting amounts to taste.
Alcohol Option: Add vodka or gin for a grown-up version of this lemonade.