Rhubarb lemonade is one of those drinks that instantly feels like spring and summer in a glass. It has that perfect balance of tart and sweet, with a bright pink color that makes it just as pretty as it is refreshing. If you already love classic lemonade, this version takes it up a notch with the unique flavor of rhubarb.
Rhubarb on its own can be quite tart, but when it is gently cooked and paired with fresh lemon juice and a touch of sugar, it transforms into something smooth, vibrant, and incredibly drinkable. This is a great recipe to make when rhubarb is in season or when you want something a little different than your usual iced drinks.
If you have an abundance of rhubarb in your garden make this Summer Rhubarb lemonade. I just recently updated this post and I must say, that I do miss my rhubarb plant that I had growing at my old house. Whenever all this snow melts I might be planting a new rhubarb plant. The only thing missing is a lemon tree but North Dakota is not a good place to grow those.
Try out Rhubarb Freezer Jam, Rhubarb fruit leather, Rhubarb Cookies with Cream Cheese Frosting, Rhubarb Muffins, or Rhubarb Dump Cake for another easy recipe!
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Why You Will Love Rhubarb Lemonade
- Bright, refreshing flavor that is perfect for warm weather
- Naturally beautiful pink color without any food coloring
- Simple ingredients you can find at any grocery store
- Great way to use up extra rhubarb
- Easy to make ahead for gatherings or meal prep
- Customizable sweetness to fit your taste
Ingredients needed for Rhubarb Lemonade
- Water: Helps cook down the rhubarb and create the base for the lemonade.
- Granulated sugar: Balances the tartness of both the rhubarb and lemon juice. You can adjust slightly to taste.
- Fresh lemon juice: Adds that classic lemonade brightness. Fresh squeezed is highly recommended for the best flavor.
- Rhubarb - The base of the drink. Look for firm stalks with a deep red or pink color for the best flavor and color.
How to make Rhubarb Lemonade
Step 1: In a sauce pan on medium high heat, cook the rhubarb, sugar, and water until the rhubarb is soft. About 8-10 minutes. You can puree the fruit and sugar in a blender until it's nice and smooth.
Step 2: Let the rhubarb cool, and puree the rhubarb with a food processor or emersion hand blender. This is very similar to my Rhubarb Freezer Jam
Step 3: In a glass pitcher, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved.
This type of glass jar is usually used to make coffee. It was the only thing I had to store the lemonade!
Pro Tips for Rhubarb Lemonade
- Use fresh lemon juice instead of bottled for a brighter and cleaner flavor.
- If your rhubarb is more green than red, your lemonade will still taste great but may be less vibrant in color.
- Strain the mixture well for a smoother drink. If you like a slightly thicker texture, you can leave a little pulp.
- Chill the lemonade for at least an hour before serving. The flavor improves as it sits.
- For a lighter version, you can reduce the sugar slightly and add more water or ice when serving.
Storage
Store rhubarb lemonade in a sealed pitcher or container in the refrigerator. It will stay fresh for up to 4 days.
Give it a quick stir before serving, as some natural separation may occur.
This drink is not ideal for freezing as it can affect the texture and flavor balance once thawed.
Serving Suggestions
Serve this lemonade over plenty of ice for a crisp and refreshing drink on a warm day.
Pair it with light meals like salads, sandwiches, or grilled chicken for an easy lunch.
It works beautifully for brunch spreads alongside yogurt bowls, fruit, and pastries.
For a fun twist, mix it with sparkling water for a fizzy version.
You can also use it as a base for a mocktail or cocktail by adding sparkling wine or a splash of vodka.
Other Recipes to Try
- 25 Slow Cooker Recipes for Dinner
- Maple Bacon Corn Bread Muffins
- Knock you Naked Brownies
- Baked Buffalo Chicken Taquitos
- Sour Cream Noodle Bake
Recipe FAQS
Yes, frozen rhubarb works well. Just thaw it first and drain any excess liquid before cooking.
No, rhubarb does not need to be peeled. Just wash it well and trim the ends.
Yes, this is a great make ahead drink. The flavor actually gets better after chilling for a few hours.
If you tried this Summer Rhubarb Lemonade or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Summer Rhubarb Lemonade
- Prep Time: 10min
- Cook Time: 0min
- Total Time: 10min
- Yield: 8 1x
- Category: Easy
- Method: Stir
- Cuisine: American
Description
Lemonade is a 3 ingredient drink made of sugar, water, and freshly squeezed lemons. Add some freshly chopped rhubarb to it to give a sweet-tangy taste!
Ingredients
- 1 1/ 2 cups of freshly squeezed lemon juice
- 8 cups of water
- 1 ½ cups of sugar
- 2 cups of chopped rhubarb
- ¾ cup of sugar
- ½ cup of water
Instructions
- In a sauce pan on medium high heat, cook the rhubarb, sugar, and water until the rhubarb is soft. About 8-10 minutes.
- In a glass pitcher, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved.
- Let the rhubarb cool, and puree the rhubarb with a food processor or emersion hand blender.
- Add the rhubarb puree to the lemonade.
Notes
Smart Points: 13
Nutrition
- Calories: 217
- Sugar: 55
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 0
- Protein: 0
To make the rhubarb puree, just combine sugar, rhubarb, and water in a pan until the rhubarb is soft. Then puree.
Jen says
Delicious! Thanks for the idea!
I didn’t have lemons so I used limes and it was still very good! (Looking forward to trying lemons next time.)
The only other thing I found is my rhubarb had more green pieces than red, so my purée wasn’t as pink/red as I would have liked. (I inherited the rhubarb from my mom who had too much and had already chopped it up, so can’t complain.) But if you want that gorgeous pink lemonade color, try to use more red pieces.