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Rhubarb Lemonade: Fresh & Sweet-Tart Summer Drink

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Rhubarb lemonade is a refreshing sweet-tart summer drink made with homemade rhubarb syrup and fresh lemon juice. Naturally pink and full of bright flavor, this easy recipe is perfect for warm days and gatherings.

  • Author: Catherine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Beverage
  • Method: Baking or Simmering
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 4 cups rhubarb, chopped
  • 4 cups water, divided
  • 3/4 to 1 cup granulated sugar (adjust to taste)
  • 3/4 cup fresh lemon juice (about 4–5 lemons)
  • Ice cubes, for serving
  • Lemon slices or fresh mint, for garnish (optional)

Instructions

  1. In a saucepan, combine chopped rhubarb, 2 cups of water, and sugar.
  2. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the rhubarb softens and releases its color.
  3. Strain the mixture through a fine-mesh sieve, pressing gently to extract the liquid. Discard solids and allow the syrup to cool.
  4. In a large pitcher, combine the cooled rhubarb syrup, fresh lemon juice, and remaining 2 cups of cold water.
  5. Stir well and taste. Adjust sweetness or dilution by adding more sugar or water if needed.
  6. Refrigerate for at least 1 hour before serving.
  7. Serve over ice and garnish with lemon slices or mint if desired.

Notes

  • Use deep red rhubarb for a more vibrant pink color.
  • Always strain lemon juice to remove seeds and prevent bitterness.
  • If using frozen rhubarb, thaw and drain before cooking.
  • For sparkling rhubarb lemonade, replace part of the water with club soda just before serving.
  • Store in the refrigerator for up to 4 days and stir before serving.

Nutrition

Find it online: https://recipeshots.com/rhubarb-lemonade/