Rhubarb 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!
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!
Jump to:
Why You Will Love Rhubarb Lemonade
This lemonade will be your favorite non-alcoholic drink for the Summer. P.S. Feel free to add vodka to it if you wish.
The rhubarb makes the lemonade a gorgeous fun pink color to serve at a party in the Summer.
You might want to make extra of the rhubarb puree to serve on ice cream.
Ingredients needed for Rhubarb Lemonade
- Lemons - Take the time and squeeze the lemon juice yourself. Lemons are so refreshing and your house will smell amazing.
- Sugar - Use reel sugar here. No fake stuff (You can but just figure out the conversions)
- Rhubarb - freshly chopped rhubarb - frozen dethawed rhubarb can also be used
- See recipe card below for a full list of ingredients and measurements.
How to make Summer 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!
Rhubarb Lemonade Recipe Tips
Use the leftover rhubarb puree for toast with jam on it or on top of some Vanilla Bean Ice Cream!
You can double the rhubarb puree mixture and save it in air tight container. Use it on top of ice cream or toast in the morning during the Summer months.
Add the rhubarb puree to the lemonade.
Equipment Needed for Rhubarb Lemonade
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes, I do get some kind of credit.
Sauce Pan - MICHELANGELO 3 Quart Saucepan with Lid, Ultra Nonstick Coppper Sauce Pan
Lemon Squeezer - Lemon Squeezer Stainless Steel with Premium Quality Heavy Duty Solid Metal Squeezer Bowl
Glass Pitcher - HIWARE 64 Ounces Glass Pitcher with Stainless Steel Lid / Water Carafe with Handle
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
Baked Buffalo Chicken Taquitos
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
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
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.