This Rhubarb Lemonade is a refreshing summertime drink with a bright citrusy flavor and a hint of tangy rhubarb. It's a beautiful pal pink color and sweetened just enough to balance the tart lemon and rhubarb.
I first started making this when I had extra syrup from my Strawberry Rhubarb Salad and didn't want it to go to waste. I turned into a favorite way to cool down after spending the day outside tending to the garden or mowing the lawn. And, I always keep a big pitcher in the fridge during rhubarb season, right next to the cold brew.
Why You'll Love This Recipe.
Pretty and refreshing: The soft pink hue is gorgeous in a glass and it tastes just as lovely.
Perfect way to use up extra rhubarb: Whether you're harvesting or clearing out the freezer, this is a great no waste drink idea.
Easy to adjust the sweetness: You can use regular sugar, or try alternatives like stevia, maple syrup, or honey.
Key Ingredients
Rhubarb Syrup: Made from chopped rhubarb, water, and sugar then strained. This is what gives the lemonade its flavor and soft blush color.
Fresh Lemon Juice: Adds the tart and citrusy brightness that makes lemonade, lemonade!
Granulated Sugar: Sweetens the drink and helps mellow out the tart rhubarb and lemon.
Cold Water: To dilute and bring the flavors together into a drinkable, thirst quenching beverage.
Lemon Slices (optional): Add extra lemon flavor and a pretty finishing touch.
Variations
Add sparkling water: Replace some of the cold water with sparkling water for a fizzy version.
Berry Twist: Add a handful of strawberries or raspberries to the rhubarb syrup as it cooks.
Frozen Lemonade: Blend the finished drink with ice for a frozen slushie version.
Tips for the Best Rhubarb Lemonade
- Adjust sweetness after combining all the ingredients. Taste and add more sugar (or alternative sweetener) as needed.
- Chill well before serving, or pour over ice.
- Make the syrup ahead of time and store it in the fridge for up to a week.
How To Store
Store rhubarb lemonade in a sealed container or pitcher in the refrigerator for up to 5 days. Stir before serving.
Serve With...
Add a shot of vodka or rum to a glass for an adult drink! Savory and salty snacks also go really well with this tart and lightly sweet drink. A few of my favorites are listed below.
Related Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Rhubarb Lemonade
Equipment
- Wooden spoon , or whisk
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Ingredients
For the syrup
- 2 cups diced rhubarb
- 2 cups water
- 1 cup granulated sugar , or sugar free sweetener of choice
For the rhubarb lemonade
- 1 cup fresh squeezed lemon juice
- 5 cups water
- 1 large lemon sliced
- ½ cup powdered sugar , or sugar free sweetener of choice
- Ice for serving optional
- 2 cups rhubarb syrup
Instructions
To Make the Syrup
- Add the water, sugar, and rhubarb to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 7 minutes or until the rhubarb is softened and stringy.
- Strain the rhubarb using a cheesecloth or strainer into a large glass jar. Discard solids. Cool and refrigerate syrup.
To Make the Lemonade
- In a large glass pitcher, combine 2 cups of the rhubarb syrup, lemon juice, water, and sweetener.
- Add lemon slices to rhubarb lemonade and refrigerate until ready to serve.
- Serve with ice if desired.
Esme says
Wow, Shelby, this is terrific! A very refreshing, thirst-quenching lemonade that isn't too sweet, and easy to make. You are an incredible cook and I so appreciate your culinary imagination and palate!