This homemade rhubarb lemonade is the perfect recipe to kick off the warm weather! It is tart and refreshing, perfect for your first backyard BBQ.
You can make it fresh or use some of you homemade lemonade concentrate and frozen rhubarb to make all year long!
Why You’ll Love This Recipe
Unique Flavor – Rhubarb adds a tart and slightly sweet flavor that goes wonderfully with the citrusy tang of lemonade, creating a refreshing and unique taste.
Nostalgia – Rhubarb lemonade can evoke memories of summer gardens and homemade treats from your childhood, bringing a sense of nostalgia and comfort.
Aesthetic Appeal – The beautiful pink hue of rhubarb lemonade makes it visually appealing and perfect for serving at gatherings or as a special treat.
Versatile – You can turn this refreshing rhubarb lemonade into a hard lemonade on a whim by adding a shot of vodka or white rum.
Recipe Tips
Choose Fresh OR Frozen Rhubarb – If you can, use fresh, vibrant rhubarb stalks for the best flavor. Avoid any stalks that are limp or discolored. In a pinch you can use frozen rhubarb. The rhubarb flavor will be a little diluted.
Strain Well – After cooking the rhubarb, strain it thoroughly to remove any fibrous bits and achieve a smooth, clear lemonade.
Chill the Syrup – – Allow the rhubarb syrup to cool completely before mixing it with the lemon juice and water to ensure a refreshing drink without melting the ice.
Use Fresh Lemons – Freshly squeezed lemon juice will provide a brighter, more vibrant flavor than bottled lemon juice. You can make your own homemade lemonade concentrate when lemons are in season, water bath can it and enjoy it year round for recipes such as this one!
Store Properly – Keep any leftover rhubarb syrup or lemonade in the refrigerator in a sealed container to maintain freshness.
Equipment Needed
- Knife and Cutting Board – For chopping the rhubarb and lemons.
- Saucepan – To cook the rhubarb and create the syrup.
- Stirring Spoon – For stirring the rhubarb mixture while it cooks.
- Fine Mesh Strainer or Cheesecloth – To strain the cooked rhubarb mixture and remove any fibrous bits.
- Measuring Cups and Spoons – For accurately measuring ingredients.
- Juicer or Citrus Reamer – To extract juice from the lemons.
- Pitcher – To mix and serve the rhubarb lemonade.
- Large Bowl – To strain the rhubarb mixture into, if needed.
- Ice Cube Tray (optional) – If you want to serve the lemonade over ice.
- Serving Glasses – For enjoying your homemade rhubarb lemonade.
Ingredients
- Fresh Rhubarb – About 4 cups of chopped rhubarb.
- Water – Approximately 4 cups, divided.
- Sugar – Around 1 to 1.5 cups, depending on your desired sweetness.
- Lemons – About 4 to 6 lemons, to yield around 1 cup of freshly squeezed lemon juice.
- Ice – For serving the lemonade chilled.
- Fresh Mint or Basil (optional) – For garnish and added flavor.
- Lemon Slices (optional) – For garnish.
Variations & Substitutions
Experiment with Herbs – Adding a few sprigs of mint or basil can add an interesting twist to the flavor profile.
Adjust the Ratios – Customize the ratio of rhubarb syrup to lemon juice and water to suit your taste preferences. Some might prefer a stronger rhubarb flavor, while others may like a more subtle hint.
Add Some Bubbly – For a unique twist, add some sparkling water instead of regular water for a sparkling rhubarb lemonade.
How to Make Homemade Rhubarb Lemonade
Prepare the Rhubarb – Start by washing the rhubarb stalks thoroughly. Then, chop them into small pieces, about 1-inch in size.
Cook the Rhubarb – In a large saucepan, combine the chopped rhubarb with 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is very soft and breaks down easily.
Sweeten the Rhubarb – Add 1 to 1.5 cups of sugar to the saucepan (depending on your sweetness preference). Stir well until the sugar is completely dissolved. Taste the mixture and adjust the sweetness if needed.
Strain the Rhubarb – Remove the saucepan from heat. Using a fine mesh strainer or cheesecloth, strain the rhubarb mixture into a large bowl or another saucepan, pressing down to extract as much liquid as possible. Discard the solid remnants left in the strainer. Let the rhubarb syrup cool to room temperature.
Juice the Lemons – While the syrup is cooling, juice your lemons until you have about 1 cup of freshly squeezed lemon juice.
Combine and Mix – In a large pitcher, combine the cooled rhubarb syrup with the lemon juice. Add the remaining 2 cups of water to dilute the mixture. Stir well to ensure everything is mixed evenly.
Chill the Lemonade – If you have time, refrigerate the lemonade for at least an hour to let the flavors meld together.
Serve – To serve, fill glasses with ice and pour the rhubarb lemonade over the top. Garnish with lemon slices and fresh mint or basil if you like.
Enjoy! – Sit back, relax, and enjoy your refreshing homemade rhubarb lemonade! It’s perfect for a hot summer day or any time you need a delicious, thirst-quenching drink.
Serving Tips
Garnish – Use lemon slices, rhubarb ribbons, or fresh herbs as garnish to add visual appeal and a hint of extra flavor.
Serve Over Ice – Pour the rhubarb lemonade over ice to keep it chilled and refreshing.
More Lemonade Recipes
More Rhubarb Ideas
Visit more video recipes on my Instargram and Tik Tok!
Homemade Rhubarb Lemonade
Equipment
- Knife and Cutting Board
- Saucepan
- Stirring Spoon
- Fine Mesh Strainer or Cheesecloth:
- Measuring Cups and Spoons
- Juicer or Citrus Reamer
- Pitcher
- Large bowl
- Serving Glasses
Ingredients
- 4 cups fresh rhubarb chopped
- 4 cups water divided
- 1 to 1.5 cups sugar adjust to taste
- 4 to 6 lemons to yield about 1 cup of freshly squeezed lemon juice
- Ice
- Fresh mint or basil optional, for garnish
- Lemon slices optional, for garnish
Instructions
- Prepare the Rhubarb – Start by washing the rhubarb stalks thoroughly. Then, chop them into small pieces, about 1-inch in size.
- Cook the Rhubarb – In a large saucepan, combine the chopped rhubarb with 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is very soft and breaks down easily.
- Sweeten the Rhubarb – Add 1 to 1.5 cups of sugar to the saucepan (depending on your sweetness preference). Stir well until the sugar is completely dissolved. Taste the mixture and adjust the sweetness if needed.
- Strain the Rhubarb – Remove the saucepan from heat. Using a fine mesh strainer or cheesecloth, strain the rhubarb mixture into a large bowl or another saucepan, pressing down to extract as much liquid as possible. Discard the solid remnants left in the strainer. Let the rhubarb syrup cool to room temperature.
- Juice the Lemons – While the syrup is cooling, juice your lemons until you have about 1 cup of freshly squeezed lemon juice.
- Combine and Mix – In a large pitcher, combine the cooled rhubarb syrup with the lemon juice. Add the remaining 2 cups of water to dilute the mixture. Stir well to ensure everything is mixed evenly.
- Chill the Lemonade – If you have time, refrigerate the lemonade for at least an hour to let the flavors meld together.
- Serve – To serve, fill glasses with ice and pour the rhubarb lemonade over the top. Garnish with lemon slices and fresh mint or basil if you like.
- Enjoy! – Sit back, relax, and enjoy your refreshing homemade rhubarb lemonade! It's perfect for a hot summer day or any time you need a delicious, thirst-quenching drink.