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Rhubarb Lemonade Recipe | A Refreshing Summer Drink
There’s something about rhubarb that feels like the arrival of summer. As soon as I see the deep pink stalks at the market, I start thinking about pies, compotes, and this lemonade. It’s a simple recipe, but the flavor is anything but ordinary. Tangy, fruity, and slightly floral, rhubarb lemonade is a refreshing drink that captures the season in a glass.
In this post, I’ll walk you through my go-to rhubarb lemonade recipe, how I like to serve it, a tip for making it extra smooth, and a simple cocktail version that’s perfect for warm evenings outside. Whether you’re sipping it on its own or mixing it into something bubbly, this is one of those recipes that comes back every summer.
Rhubarb lemonade is a great way to use up a big batch of rhubarb if you have a plant growing in the garden or if you pick up a few bundles from a local farm shop. It keeps well in the fridge and is ideal for prepping ahead before a gathering or a slow weekend afternoon. And the best part? It’s concentrated. You can mix it with water, juice, or even sparkling wine, and make it as light or strong as you like. Add a little ice, and you have the perfect summer drink.
A Simple, Summery Rhubarb Lemonade
The recipe itself is incredibly straightforward. You simmer chopped rhubarb in water until it breaks down, then strain it, add sugar, and bottle it up. You’ll get a beautiful pink concentrate that’s tangy and bright. The color of it depends on how red your rhubarb is; it can be anything between a soft to a bold pink. Either way, it looks amazing!
This rhubarb lemonade is meant to be mixed. That’s part of what makes it so versatile. Once it’s chilled in the fridge, you can serve it with still or sparkling water, or even blend it into a citrus cocktail. It’s refreshing either way and a great alternative to store-bought soft drinks or mixers.
If you prefer your lemonade on the sweeter side, you can increase the sugar to 5 dl (2 cups) per liter (quart) of strained lemonade. I usually stick to 4 dl (1 ⅔ cups) because I like it more tart, especially if I’m pairing it with orange juice or something sweet.
Straining For A Smooth Finish
A good straining setup makes a big difference here. Once the rhubarb has fully broken down in the pot, you’ll want to pass it through a fine cloth or cheesecloth to get a clear, smooth liquid.
I use a juice strainer with a stand, which you can find here on Amazon. It’s the one I use in my kitchen, and it makes the job much easier. You can set it over a large bowl and let the liquid drip through the cloth at its own pace. The result is a clean, ruby-colored lemonade base, free from any fibrous bits. It can be tempting to press the pulp to speed things up, but I’ve found it’s better to let it strain naturally. It takes a little longer, but the texture and clarity are worth it.
How To Serve Rhubarb Lemonade
Once the concentrate is chilled, it’s ready to use. I usually start with a splash in a glass, then top it up with cold water and plenty of ice. You can adjust the strength to your liking, and it always tastes fresh and cooling. The color alone makes it feel special.
You can mix the lemonade with still or sparkling water or blend it into a citrusy cocktail with orange juice and lemon.
If you’re serving guests or want to make it a bit more festive, try adding a few fresh mint leaves or slices of lemon or orange. You can even mix it with sparkling water for a light, bubbly version that’s great on a hot day. The flavor pairs beautifully with citrus, herbs, and other fruits.
My Favorite Cocktail Version
When I want to make it into a cocktail, I start with the same rhubarb lemonade concentrate and build from there. I squeeze some fresh orange and lemon juice directly into the glass, then add ice and a few torn mint leaves. Sometimes I finish it with sparkling water. For something stronger, you can top it off with prosecco. The balance between the tart rhubarb and sweet citrus is just right, and the mint brings a cooling note that makes the whole thing taste like summer. It doesn’t need any syrups or extra sweeteners. Everything is fresh and simple.
If I’m serving a group, I make a larger batch of the base in a pitcher and keep it chilled until we’re ready to pour. It’s easy to adjust and always looks beautiful with a few herbs or citrus slices added just before serving.
A Drink Worth Making All Summer
This is one of those drinks I find myself making again and again while rhubarb is in season. It’s quick to put together, uses only a few ingredients, and the result is something that feels thoughtful and special. People are often surprised by how good it is, especially if they’ve only had rhubarb in pies or crumbles before.
I usually make a couple of bottles at once and keep them in the fridge. It lasts for weeks and is always ready when I need a cold drink. It’s also a great thing to bring along to a picnic or dinner if you want to offer something homemade that’s not too sweet. You can keep it non-alcoholic or turn it into a cocktail. You can drink it as it is, or mix it with your favorite juices. It’s endlessly adaptable and a great way to celebrate what’s in season.
Ingredients And Full Recipe
You’ll find the full recipe with exact measurements and step-by-step instructions just below. I’ve included both European and US units, so you can follow along wherever you are. Taste as you go, and feel free to adjust the sweetness to your preference.
This is a flexible recipe that invites creativity. I hope it becomes a staple in your kitchen the way it has in mine. Enjoy!
Refreshing and tangy, this homemade rhubarb lemonade is the perfect summer drink. Made with fresh rhubarb, lemon juice, and just the right amount of sweetness. Serve it chilled over ice.
Total Time:40 minutes
Yield:1–2 bottles 1x
Ingredients
Scale
1 kg (2.2 lb) rhubarb, cut in smaller pieces
7 dl (3 cups) water
4 dl sugar per liter lemonade (1 ⅔ cups per quart lemonade)
To Serve
Ice
Water or orange and lemon juice
Instructions
Add the rhubarb to a pot together with the water. Bring to a boil and cook until the rhubarb breaks down completely.
Strain the lemonade through a cloth.
Measure the liquid and add 4 dl of sugar per liter of lemonade (1⅔ cups per quart).
Reheat the lemonade and stir until the sugar has dissolved completely.
Pour into bottles and let cool down before chilling in the fridge.
Mix with water or juice and serve ice cold with ice when ready to drink. Enjoy!
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