Learn how to make the BEST Rhubarb Lemonade at home! This refreshing rhubarb drink is easy to make and oh so delicious ... you'll want to treat yourself to it all spring and summer long!
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I grew up in Wisconsin, where almost every house seems to have a rhubarb bush in its backyard. These days, I'm definitely jealous that I can't find it quite that easily anymore!
Thankfully, I managed to snag some earlier this summer, and I made the most delicious Rhubarb Syrup with it. I've had fun finding creative ways to use this wonderful syrup, and this homemade Rhubarb Lemonade is definitely a favorite!
You are going to LOVE this tasty tart-sweet rhubarb drink! It's super easy to make, and you only need three ingredients. Plus, the vibrant pink color is just so lovely (making it perfect for special occasions and treat yourself moments), and it tastes even better than it looks!
Ready to try this refreshing summer drink? Then keep reading for all the details!
Ingredients
You only need three easy to find ingredients for this recipe:
- Rhubarb - For starters, you'll need fresh rhubarb to make the homemade Rhubarb Syrup. Choose stalks that are firm and fresh, and for the brightest color, select stalks that are bright red. If you don't have fresh rhubarb, frozen may also be used.
- Sugar - You'll also need granulated sugar to make the syrup. Raw rhubarb is extremely tart, and the sugar is necessary to balance its astringency.
- Lemons - And of course, you'll need fresh lemons. When selecting them, look large lemons that have some give when you squeeze them. Tip: I always buy extra lemons, because you never know how much juice you'll get!
This recipe is naturally vegetarian, vegan, gluten free, and dairy free, which means all your friends and family can enjoy it!
You'll Also Need
To make the syrup, you'll need a sharp knife and cutting board, as well as a medium pot (preferably one with a heavy bottom) and a fine mesh strainer. If you have a food scale, you can use that to weigh the chopped rhubarb, otherwise you can use a large measuring cup. You'll also need a juicer for the lemons (I used my handy glass juicer, but a handheld juicer is another option) and a small pitcher to mix everything together.
Tip: Rhubarb can stain clothing if you're not careful! I'd recommend wearing a black shirt while chopping it, and you may also want to use a plastic cutting board.
How to Make Rhubarb Lemonade
This summery rhubarb drink is super easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make rhubarb syrup. Start by combining the rhubarb, sugar, and water in a medium pot. Bring to a boil, stirring frequently to dissolve the sugar, then reduce the heat and simmer until the rhubarb is soft. Let cool, then run the mixture through a fine mesh strainer to remove the pulp. Tip: Don't throw out the pulp! It makes a delish jam for bread, bagels, and more.
- Juice lemons. Once the syrup has cooled completely, you can juice the lemons. You'll need one cup total, which is about four to five large, juicy lemons. Reserve the peel from one lemon, then thinly slice it.
- Mix everything together. Combine the lemon juice and syrup, plus some cold water in a small pitcher. Mix well. You can adjust sweetness of the lemonade by adding more (or less) syrup, lemon juice, and / or water. Once it tastes good to you, stir in the sliced lemon peel and serve over ice.
Pretty simple, right? And just one sip, and you are going to fall in love with this Rhubarb Lemonade ... it's the perfect spring + summer treat!
Variations
This tasty pink lemonade is delicious as-is, but also fun to customize! Try one of these easy ideas:
- Frozen Rhubarb - I used fresh rhubarb for this recipe, but you can make the syrup with frozen rhubarb, too.
- Store Bought Syrup - Don't feel like making your own syrup? No problem ... you can use a store bought syrup, like this cocktail syrup. This strawberry rhubarb mix would work great, too. Just keep in mind that the flavor and sweetness of premade syrups will vary. I'd recommend adding it to taste.
- Sweeter / Less Sweet - To adjust the sweetness level, you can add more (or less) syrup, lemon juice, and / or water to taste.
- Strawberry Rhubarb - To make Strawberry Rhubarb Lemonade, prepare the syrup as directed, except use half strawberries and half rhubarb.
- Ginger - Spicy ginger pairs so well with this spring fruit! To use it, add a few slices of fresh ginger along with the other syrup ingredients, then prepare as directed.
- Sparkling / Fizzy - Why not make a fizzy version of this drink? So fun! When mixing the syrup, juice, and water together, replace the tap water with sparkling water. I like Topo Chico!
- Cocktail - Turn this lemonade into a refreshing mixed drink by adding a shot of vodka or gin.
Storage
Store any leftover lemonade in your refrigerator. It should stay fresh for two to three days. Do make sure to stir well before serving, as the rhubarb has a tendency to settle.
Related Recipes
Looking for more rhubarb recipes? Try my scrumptious Rhubarb Buttermilk Cake (one of my family's favorite recipes!), this tasty Rhubarb Bread (so easy), yummy Strawberry and Rhubarb Crisp or simple (but amazing) Rhubarb Crumble, or this delicious Rhubarb Upside Down Cake next, or use the leftover Rhubarb Simple Syrup from this recipe to make another drink, like this refreshing Rhubarb Soda!
If it's lemonade you're craving, don't miss these delicious recipes:
- Single Serving Lemonade
- Watermelon Lemonade
- Strawberry Lemonade
- Orangeade Juice
- Raspberry Lemonade Cocktail
- Shandy Recipe
Rhubarb Lemonade
Ingredients
For Syrup:
- 4 cups chopped rhubarb (17.5 ounces / 496 grams)
- 1 cup granulated sugar
- 1 cup water
For Lemonade:
- 1 cup lemon juice, about 4 to 5 large, juicy lemons (reserve peel from one lemon)
- 2 cups cold water
Equipment
- Medium Pot (one with a heavy bottom works best)
- Small Pitcher
Instructions
Prepare Syrup:
- Combine rhubarb, sugar, and water in a medium pot over high heat, stirring constantly until sugar dissolves.
- Bring mixture to a boil, then reduce heat to a simmer. Cook until rhubarb is soft and starting to fall apart, stirring frequently (about 5 to 7 minutes).
- Remove from heat, then let cool for about 10 minutes.
- Place a fine mesh strainer over a large bowl, then transfer rhubarb mixture to strainer.
- Stir rhubarb mixture until most liquid has drained into bowl, then firmly press the pulp with the back of a spoon to extract the remaining liquid.
- Let syrup cool completely before making lemonade.
Prepare Lemonade:
- Combine 1 to 1 ¼ cups syrup (to taste), lemon juice, and 2 cups cold water in a pitcher. Mix well.
- Thinly slice reserved peel, then stir into lemonade.
- Serve over ice. Enjoy!
Notes
Nutrition
