This rhubarb lemonade takes everyone’s favorite summer sip for a spin. It’s an ultra-refreshing sweet-tart drink for any occasion, made with just four ingredients and ready in 25 minutes!
Calling all lemonade lovers—this one truly tastes like spring in a glass. When those first rosy stalks of rhubarb show up at the market, this pink lemonade is one of my favorite ways to use them. The homemade rhubarb syrup gives the drink its naturally blushing color and a bright, sweet-tart flavor that feels perfectly in season and incredibly refreshing.
It’s a quick, easy non-alcoholic drink that’s ideal for spring afternoons and warm summer days, whether you’re hosting friends or just soaking up the sunshine. Even self-proclaimed rhubarb skeptics tend to love it. To make things even easier, you can prepare the rhubarb syrup ahead of time—it keeps well in the fridge in an airtight jar or bottle for up to two weeks, ready whenever a lemonade craving hits.
If you love rhubarb drinks, also try our rhubarb margarita and rhubarb mojito !
Make ahead
The rhubarb syrup is easy to make in advance. It will keep for up to two weeks in a jar stored in the fridge. When you’re ready to serve the lemonade, mix the syrup into the pitcher with the remaining ingredients, and enjoy!
Once the lemonade is mixed, it will last for many days in your fridge. You’ll often find a pitcher of one of my lemonade recipes in my fridge year-round.
Rhubarb Lemonade Recipe
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Ingredients
Rhubarb Syrup
- ▢ 4 cups chopped rhubarb
- ▢ 1 ½ cups water
- ▢ 1 cup sugar
Rhubarb Lemonade
- ▢ 6 cups water
- ▢ ½ cup lemon juice
- ▢ Lemon slices and chopped rhubarb (to serve)
Instructions
- Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it. 4 cups chopped rhubarb, 1 ½ cups water, 1 cup sugar
- Pour the rhubarb syrup into a large pitcher then add the water and lemon juice and stir well. 6 cups water, ½ cup lemon juice
- When you’re ready to serve the lemonade, add ice, lemon slices, and chopped rhubarb to the pitcher. Lemon slices and chopped rhubarb
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Tasty lemonade recipes
Blackberry Lemonade
Apple Lemonade
Blood Orange Lemonade (winter lemonade with spice honey syrup)
Maple Syrup Lemonade
Rhubarb Lemonade Recipe
Ingredients
Rhubarb Syrup
- 4 cups chopped rhubarb
- 1 ½ cups water
- 1 cup sugar
Rhubarb Lemonade
- 6 cups water
- ½ cup lemon juice
- Lemon slices and chopped rhubarb , to serve
Instructions
- Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it. 4 cups chopped rhubarb, 1 ½ cups water, 1 cup sugar
- Pour the rhubarb syrup into a large pitcher then add the water and lemon juice and stir well. 6 cups water, ½ cup lemon juice
- When you’re ready to serve the lemonade, add ice, lemon slices, and chopped rhubarb to the pitcher. Lemon slices and chopped rhubarb
