Sparkling Rhubarb Lemonade Recipe for Refreshing Summer Drinks

When rhubarb appears at farmer’s markets and in backyard gardens, it’s fun to experiment with new recipes. This rhubarb lemonade stands out: it’s simple to make, naturally pink, and full of fresh flavor.

Why you’ll love this recipe

• Simple ingredients. You only need rhubarb, lemons, sugar, and water to make a pitcher of this lemonade.
• Refreshing. The tartness from both rhubarb and fresh lemon makes the drink especially thirst-quenching; a touch of sugar balances the acidity.
• Beautiful color. The pretty pink hue comes from the rhubarb itself—no artificial coloring required.
• Great for gatherings. One large pitcher is easy to prepare and pleasing to a crowd.

Ingredients

Ingredient quantities and full instructions are in the recipe card below.

• Rhubarb. Red or pink stalks give a stronger color, but green stalks work the same for taste. This recipe uses extra rhubarb to emphasize its flavor.
• Lemons. Fresh-squeezed lemon juice is recommended for the brightest, cleanest flavor.
• Sugar. Granulated white sugar provides neutral sweetness that won’t compete with the rhubarb. Other sweeteners may change the flavor.
• Water. Use water to cook the rhubarb into a syrup and cold water to dilute the lemonade for serving.

How to make rhubarb lemonade

1. Combine chopped rhubarb, sugar, and water in a medium saucepan over medium heat.
2. While the rhubarb cooks, squeeze the lemons for fresh juice.
3. Simmer until the rhubarb breaks down and becomes a soft puree, about 15 minutes.
4. Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing to extract the syrup. Discard or reserve the leftover puree for another use.
5. Cool the rhubarb syrup completely, then stir it with the lemon juice and cold water in a large pitcher.
6. Serve over ice with lemon slices, strawberries, or mint as garnish.

Tips and variations

• Rhubarb leaves. Use only stalks—rhubarb leaves are toxic and should never be eaten.
• Use the puree. The leftover strained rhubarb puree is great on yogurt, ice cream, oatmeal, or toast.
• Strawberry rhubarb. Add chopped strawberries to the rhubarb and sugar while cooking for a classic strawberry-rhubarb flavor.
• Extra lemon. Simmering a strip of lemon peel with the rhubarb can intensify lemon flavor.
• Garnish ideas. Lemon slices, sliced strawberries, or mint sprigs add color and aroma.
• Make it boozy. Add vodka or gin for a refreshing cocktail.
• Bubbly version. Swap some or all cold water for sparkling water or club soda for a fizzy mocktail.
• Avoid dilution. Add ice to glasses rather than the pitcher to keep the flavor concentrated.
• Storage. Store covered in the refrigerator for up to five days.
• Freeze. Freeze leftover simple syrup in ice cube trays, then transfer the cubes to an airtight container for up to a month.

Try these summer drinks, too

If you enjoy unique lemonades, consider trying other floral or fruit variations. Mixing fruit syrups or fresh juices into classic lemonade creates a range of bright, seasonal beverages to serve chilled.