Easy Homemade Rhubarb Lemonade from Scratch

5 from 1 vote

Easy Homemade Rhubarb Lemonade from Scratch

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.

Prep Time10

Cook Time10

cooling time30

Total Time50

Course: Drinks

Cuisine: American

Keyword: beverage recipe, easy recipe, fruit recipe, rhubarb recipe, summer recipe

Servings: cups

Calories: 167kcal

As an Amazon Associate I earn from qualifying purchases.

Equipment

Drink Glass

Glass Pitcher

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.

Don't Toss the Rhubarb Pulp! After straining the rhubarb syrup, you'll be left with a sweet-tart rhubarb pulp. Save it! The cooked rhubarb can be refrigerated and used in other recipes. One of our favorite ways to use it is in Rhubarb Brownie Bars, where it adds wonderful flavor and moisture while helping reduce kitchen waste.

Nutrition