One of my favorite ways to enjoy this tart garden treasure is in a refreshing glass of homemade Rhubarb Lemonade. With its beautiful blush-pink color and sweet-tart flavor, this old-fashioned drink is the perfect way to cool down on a warm spring or summer afternoon.
When rhubarb season arrives, most of us immediately think of pies, crisps, and jams. If you grow rhubarb in your garden, you know how productive those plants can be. After making a few desserts, you may find yourself looking for new ways to use up the harvest.
This rhubarb lemonade is a wonderful option. It combines the bright flavor of fresh lemon juice with a homemade rhubarb syrup that creates a drink that’s both refreshing and unique.
Best of all, this recipe uses just a handful of simple ingredients. Whether you’re serving it at a family gathering, backyard barbecue, picnic, or simply enjoying a quiet moment on the porch, this homemade lemonade is sure to become a seasonal favorite.
Why You’ll Love This Recipe
- A delicious way to use fresh or frozen rhubarb.
- Naturally beautiful pink color without food coloring.
- Easy to make with simple pantry ingredients.
- Perfect balance of sweet and tart flavors.
- Great for summer gatherings and special occasions.
- Can be prepared ahead of time.
What Does Rhubarb Lemonade Taste Like?
Rhubarb has a naturally tart flavor that pairs beautifully with lemon. The sugar softens the sharpness of both ingredients, creating a refreshing drink that’s bright, fruity, and slightly tangy. Think of it as classic lemonade with an extra layer of flavor that makes it feel a little more special.
The result is a refreshing beverage that’s not overly sweet and incredibly thirst-quenching on a hot day.
Easy Homemade Rhubarb Lemonade from Scratch
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
For the Rhubarb Syrup
- 1 Cup Rhubarb chopped (fresh or frozen)
- 1 Cup Granulated Sugar
- 1 Cup Water
For the Lemonade
- ¾ Cup Lemon Juice
- 2 Cups Water
- Ice for serving
Instructions
How to Make Rhubarb Lemonade
- Cook the Rhubarb. In a medium saucepan, combine the chopped rhubarb, sugar, and 1 cup of water.1 Cup Rhubarb, 1 Cup Granulated Sugar, 1 Cup Water
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 7 to 10 minutes, or until the rhubarb becomes very soft and breaks down completely.
- Strain the Syrup. Place a fine mesh strainer over a large bowl or container. Carefully pour the rhubarb mixture through the strainer.
- Use a wooden spoon to gently press the cooked rhubarb and release as much liquid as possible. If you’d like a clearer syrup, avoid pressing too firmly.
- Allow the syrup to cool completely.
- Make the Lemonade. In a large pitcher, combine the cooled rhubarb syrup, lemon juice, and remaining 2 cups of water.¾ Cup Lemon Juice, 2 Cups Water
- Stir until everything is well combined.
- Serve. Fill glasses with ice and pour the lemonade over the top.Ice for serving
- Garnish with lemon slices, lemon zest, or fresh mint if desired.
- Enjoy immediately.
Notes
Optional Garnishes
- Lemon slices
- Lemon zest
- Fresh mint leaves
- Extra rhubarb stalks for decoration
Tips for Success
- Freshly squeezed lemon juice provides the brightest flavor.
- Frozen rhubarb works just as well as fresh, making this recipe possible year-round.
- Taste before serving and adjust sweetness if needed. If you prefer a sweeter lemonade, stir in a little additional sugar while the syrup is still warm.
- Chill the lemonade before serving for an extra refreshing treat.
- For a stronger rhubarb flavor, allow the syrup to steep for an additional 15 to 20 minutes before straining.
Nutrition
Storage
Store leftover rhubarb lemonade in a covered pitcher or airtight container in the refrigerator for up to 5 days.
The rhubarb syrup can also be made ahead and refrigerated separately for several days before mixing the lemonade.
Variations to Try
Sparkling Rhubarb Lemonade
Replace part or all of the water with sparkling water or club soda just before serving.
Strawberry Rhubarb Lemonade
Add a handful of fresh strawberries while cooking the rhubarb syrup for an extra fruity twist.
Mint Rhubarb Lemonade
Add a few fresh mint leaves to the pitcher while chilling.
Honey Sweetened Version
Replace some of the sugar with honey for a slightly different flavor profile.
Can I use frozen rhubarb?
Absolutely. Frozen rhubarb works perfectly in this recipe and does not need to be thawed before cooking.
Can I reduce the sugar?
Yes. Rhubarb is naturally quite tart, but you can reduce the sugar to suit your taste preferences.
Can I freeze the rhubarb syrup?
Yes. Freeze the cooled syrup in freezer-safe containers for up to 3 months. Thaw in the refrigerator and mix with lemon juice and water when ready to serve.
Is rhubarb lemonade tart?
It has a pleasant sweet-tart flavor. If you enjoy traditional lemonade, you’ll likely love this version as well.
A Refreshing Taste of Summer
There’s something special about turning a simple garden harvest into a refreshing homemade treat. This Rhubarb Lemonade captures the bright flavors of the season while offering a fun alternative to traditional lemonade. Whether you’re harvesting rhubarb from your backyard garden or pulling some from the freezer, this easy recipe is a wonderful way to celebrate one of spring’s most beloved crops.
Pour yourself a glass, find a shady spot on the porch, and enjoy the simple pleasures of homemade goodness.
I can’t stop drinking this when I make it. If you’re like me, once you use all your rhubarb, you’ll be searching for more.