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Rhubarb lemonade is a delicious, refreshing twist on a classic summer drink. Tart rhubarb and fresh lemon juice are balanced with just the right amount of sweetness. Making this pretty pink drink perfect for a hot summer day, or whenever you crave a frosty glass of fresh and fruity lemonade.
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I love this time of year when fresh rhubarb appears in gardens and farmer’s markets everywhere. It’s always a fun challenge to dream up new rhubarb recipes. Some of my favorites are strawberry rhubarb muffins, rhubarb crisp, and rhubarb jam. You can even make rhubarb pickles!
This homemade pink lemonade recipe is right up there with those favorites.
Why you’ll love this recipe
- Simple ingredients. You can whip up a batch of this refreshing summer drink with just lemons, rhubarb, sugar, and water.
- Refreshing. Adding acidic, sour flavors to water make it extra thirst quenching. The combination of both rhubarb and tart lemons amplifies that effect. I add just enough sugar to balance the pucker in this lemonade.
- Pretty. The beautiful pink color of this lemonade is all natural, no need for artificial dyes or food colorings.
- Crowd pleasing. A large pitcher of rhubarb lemonade is easy to make, and it’s a perfect drink for entertaining.
Ingredients
Ingredient quantities and full instructions are in the recipe card at the end of this post.
- Rhubarb. To get the lovely pink color of this drink, look for the red and bright pink stalks. However, there is no taste difference between the green stalks and the red ones, so the flavor will be the same if green stalks are what you have. I first tested this recipe using the rhubarb simple syrup that I use for rhubarb gin and tonic cocktails, which is perfect for that drink. But for this rhubarb lemonade recipe, I wanted to really amp up the rhubarb flavor, so I increased the amount of rhubarb.
- Lemons. In my opinion, fresh lemon juice is essential for homemade lemonade. Fresh squeezed lemon juice literally tastes fresher and brighter than bottled juice, which often contains preservatives.
- Sugar. I use regular granulated white sugar for making lemonade. I don’t recommend using brown sugar, coconut sugar, or maple syrup because their flavors will overpower the rhubarb flavor. I haven’t tried this recipe using Stevia or other sweeteners.
- Water. You’ll need water to make the rhubarb syrup, and cold water to mix the lemonade.
How to make rhubarb lemonade
- In a large saucepan over medium heat, combine chopped rhubarb, sugar, and water.
- Juice the lemons while the rhubarb is cooking.
- Cook the rhubarb mixture down to a puree.
- Strain the rhubarb puree through a sieve to extract the syrup.
- Cool the rhubarb simple syrup completely.
- Stir the syrup, lemon juice and cold water together in a pitcher. Pour into glasses over ice.
Tips and variations
- Rhubarb leaves. Only use the stalks of the rhubarb plant. Never eat the rhubarb leaves; they contain a toxin called oxalic acid, which is poisonous to humans and animals.
- Rhubarb puree. After straining the syrup from the cooked rhubarb, you’ll end up with a lovely rhubarb puree. Don’t let it go to waste. You can use it for topping ice cream or yogurt, or stir it into oatmeal. You can even spread some on your toast.
- Strawberry rhubarb lemonade. Add some chopped strawberries to the rhubarb and sugar mixture before cooking for a classic strawberry rhubarb flavor.
- Extra lemon. Add a strip of lemon peel to the mixture to intensify the lemon flavor.
- Garnish. Dress up your drinks with lemon slices, strawberries, or a sprig of mint.
- Spike it. Stir in vodka or gin for a delicious cocktail.
- Add bubbles. Replace the water with sparkling water or club soda for a refreshing rhubarb mocktail.
- Ice. Use ice in the glass, not in the pitcher, where it will dilute the drink as it melts.
- Storage. Your homemade rhubarb lemonade will keep, covered in the fridge for up to five days.
- Freezing. My favorite way to freeze is to freeze the simple syrup in ice cube trays, then pack the cubes into an airtight container. Freeze for up to a month.
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Recipe
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Rhubarb Lemonade
Rhubarb lemonade is a delicious, refreshing twist on a classic summer drink. The tartness of rhubarb and fresh lemon juice are balanced with just the right amount of sweetness.
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Servings: 6
Calories: 146kcal
Instructions
Make the simple syrup
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Stir the rhubarb, sugar and water together in a medium saucepan.
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Bring to a boil over medium heat, then simmer for 15 minutes. Allow to cool.
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Strain the rhubarb mixture using a fine mesh strainer over a bowl. Discard the puree or reserve it for another use. You should have about one cup of simple syrup.
Make the rhubarb lemonade
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Combine the lemon juice, rhubarb simple syrup, and cold water in a large pitcher.
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Serve over ice, with optional garnishes.
Notes
- Rhubarb leaves. Only use the stalks of the rhubarb plant. Never eat the rhubarb leaves; they contain a toxin called oxalic acid, which is poisonous to humans and animals.
- Rhubarb puree. After straining the syrup from the cooked rhubarb, you’ll end up with a lovely rhubarb puree. Don’t let it go to waste. You can use it for topping ice cream or yogurt. You can even spread some on your toast.
- Strawberry rhubarb lemonade. Add some chopped strawberries to the rhubarb and sugar mixture before cooking for a classic strawberry rhubarb flavor.
- Extra lemon. Add a strip of lemon peel to the mixture to intensify the lemon flavor.
- Garnish. Dress up your drinks with lemon slices, strawberries, or sprigs of mint.
- Spike it. Stir in vodka or gin for a delicious cocktail.
- Add bubbles. Replace the water with sparkling water or club soda for a refreshing rhubarb mocktail.
- Ice. Use ice in the glass, not in the pitcher, where it will dilute the drink as it melts.
- Storage. Rhubarb lemonade will keep, covered in the fridge for up to five days.
- Freezing. My favorite way to freeze is to freeze the simple syrup in ice cube trays, then pack the cubes into an airtight container. Freeze for up to a month.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 197mg | Fiber: 1g | Sugar: 34g | Vitamin A: 63IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 0.2mg