Rhubarb Lemonade

May 21, 2025

Memorial Day weekend marks the unofficial start of summer—and there’s no better way to celebrate than with a cold, colorful drink in hand. This rhubarb lemonade is crisp, tart, and naturally pink. It’s perfect for prepping ahead and serving over ice at cookouts, picnics, or lazy afternoons on the porch. Want to make it party-ready? Just add your favorite gin, vodka, or tequila for a refreshing adult twist that pairs beautifully with the lemonade’s tangy bite.

Yield: About 5 to 6 cups (1.2 to 1.4 liters), serves 4 to 6

Ingredients:
3 cups chopped fresh rhubarb (about 375 grams)
¾ cup sugar (150 grams), or to taste
¾ cup freshly squeezed lemon juice (180 ml, from about 4–5 lemons)
2½ to 3 cups cold water (600–720 ml), plus more as needed
Ice, for serving
Lemon slices or rhubarb ribbons, for garnish (optional)

Instructions:
In a large bowl, combine the chopped rhubarb and sugar. Stir well, then cover and let the mixture sit at room temperature for at least 4 hours or up to overnight in the refrigerator. The sugar will draw out the juices from the rhubarb and create a bright pink syrup.

Strain the mixture through a fine mesh sieve, pressing down on the solids to extract as much syrup as possible. Discard the rhubarb pulp or save it for another use (like stirring into yogurt or oatmeal).

Whisk the lemon juice into the rhubarb syrup, then stir in the cold water. Taste and adjust the sweetness or acidity as needed.

Chill thoroughly and serve over ice. Garnish with lemon slices, mint, or thin ribbons of raw rhubarb for a pretty touch.

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