If you are looking for a thirst-quenching, vibrant, and delightfully tangy beverage to brighten up your day, look no further than this Refreshing Rhubarb Lemonade Recipe. Combining the unique tartness of rhubarb with the zesty brightness of freshly squeezed lemons, this homemade lemonade offers a beautiful balance of flavors that is as pleasing to the eye as it is to the palate. Whether you serve it at a summer picnic, a cozy brunch, or simply as a delightful treat, this recipe brings a fresh twist to classic lemonade that your friends and family will adore.

Ingredients You’ll Need
This Refreshing Rhubarb Lemonade Recipe calls for simple yet essential ingredients that create its characteristic tangy-sweet flavor and smooth texture. Each item plays an important part, from the fresh rhubarb’s vibrant pink hue to the lemon’s lively citrus punch.
- 4 cups chopped rhubarb (fresh or frozen): The star of the show, rhubarb provides tartness and beautiful color.
- 1 cup granulated sugar: Balances the tartness with a pleasant sweetness; you can adjust this to taste.
- 1 cup freshly squeezed lemon juice (about 4–6 lemons): Adds bright citrus notes that complement the rhubarb perfectly.
- 4 cups water (divided): Used for simmering the rhubarb and diluting the concentrate for the ideal lemonade consistency.
- Ice and lemon slices for serving: Keeps the lemonade cool and adds visual freshness.
- Optional: fresh mint for garnish: Adds a refreshing herbal aroma and pops of green to the final presentation.
How to Make Refreshing Rhubarb Lemonade Recipe
Step 1: Simmer the Rhubarb
Start by combining the chopped rhubarb, sugar, and 2 cups of water in a medium saucepan. Bring it all to a boil over medium heat, then lower the heat to a simmer. Let it cook gently for 15 to 20 minutes until the rhubarb breaks down completely and becomes velvety soft. This simmering unleashes the rhubarb’s natural tartness while infusing the mixture with sweetness and deep color.
Step 2: Strain the Mixture
Once the rhubarb has softened, remove the saucepan from the heat and let it cool slightly for easier handling. Then, pour the mixture through a fine mesh sieve into a large pitcher. Use the back of a spoon to press down the solids and extract as much flavorful liquid as possible. Discard the remaining pulp. This step ensures your lemonade is silky smooth, with no gritty bits.
Step 3: Add Lemon Juice and Water
Next, stir in the freshly squeezed lemon juice and the remaining 2 cups of cold water. The lemon juice brightens the drink with citric zing, while the cold water dilutes the concentrate to just the right strength for sipping. Taste your lemonade at this stage and tweak the sweetness if necessary—more sugar, honey, or maple syrup can be added for a personalized touch.
Step 4: Chill and Serve
Place your Refreshing Rhubarb Lemonade Recipe into the refrigerator and chill for at least one hour to develop the flavors fully and provide crisp refreshment when served. Before pouring your lemonade over ice, give it a gentle stir to mix any settled goodness back into the drink.
How to Serve Refreshing Rhubarb Lemonade Recipe

Garnishes
A slice of fresh lemon tucked on the rim of the glass always makes for a cheerful presentation, while a sprig of fragrant mint adds color and a cooling aroma that elevates the drinking experience. You can also float thin rhubarb ribbons for a pretty, creative touch that hints at the star ingredient inside.
Side Dishes
This lemonade pairs beautifully with light, summery fare such as crispy salads, fresh fruit platters, or simple sandwiches. It also complements grilled chicken and seafood dishes wonderfully, providing a zesty counterpoint to savory flavors.
Creative Ways to Present
For a festive vibe, serve your Refreshing Rhubarb Lemonade Recipe in tall mason jars with striped paper straws or in elegant stemmed glasses to impress guests. Turning it into a sparkling lemonade by swapping part or all of the cold water with sparkling water just before serving adds lively fizz and extra fun.
Make Ahead and Storage
Storing Leftovers
Any leftover lemonade keeps well in the refrigerator for up to 3 days if stored in an airtight container. Give it a quick stir before serving again, as some separation may occur naturally.
Freezing
While freezing isn’t ideal for the finished lemonade because the texture can change, you can freeze the rhubarb syrup base before adding lemon juice and water. Freeze the syrup in ice cube trays and thaw cubes as needed to make quick servings of fresh lemonade.
Reheating
Reheating isn’t usually necessary since this lemonade is meant to be enjoyed cold, but if you want to repurpose the rhubarb syrup in warm drinks or desserts, gently warm it in a saucepan over low heat without boiling.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works just as well as fresh and can even save prep time. Just thaw it slightly before cooking so it breaks down evenly.
Is it possible to sweeten this lemonade without sugar?
Yes, you can swap the granulated sugar for honey, maple syrup, or agave nectar. Keep in mind that these alternatives may subtly alter the flavor but enhance the natural fruitiness beautifully.
How tart will the lemonade be?
This Refreshing Rhubarb Lemonade Recipe offers a balanced tartness that can be adjusted by adding more or less sugar and lemon juice depending on your personal preference.
Can I make this lemonades sparkling?
Definitely! Adding sparkling water instead of cold still water creates a bubbly, celebratory feel that’s perfect for parties or just a fun afternoon treat.
How long does it take to make this lemonade from start to finish?
From chopping your rhubarb to chilling the finished lemonade, the process takes about 30 minutes of active time plus an hour of chilling to bring all the flavors together beautifully.
Final Thoughts
Now that you know how simple and rewarding it is to make this Refreshing Rhubarb Lemonade Recipe, I encourage you to give it a try soon. It’s a fantastic way to surprise your taste buds and impress guests with a lovely homemade beverage that feels both nostalgic and excitingly new. Enjoy every sip of that perfect tangy sweetness!
Print
Refreshing Rhubarb Lemonade Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegan, Gluten Free
Description
A refreshing and tangy Rhubarb Lemonade that blends the tartness of rhubarb and lemon for a perfect summer drink. This homemade lemonade is easy to prepare with simple ingredients and can be served chilled over ice, optionally garnished with fresh mint for an extra burst of freshness.
Ingredients
Ingredients
- 4 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 4 cups water (divided)
- Ice, for serving
- Lemon slices, for serving
- Optional: fresh mint for garnish
Instructions
- Cook Rhubarb: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and 2 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rhubarb becomes very soft and begins to fall apart.
- Strain Mixture: Remove the saucepan from heat and let it cool slightly. Pour the mixture through a fine mesh sieve into a pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the rhubarb solids left in the sieve.
- Mix Lemonade: Stir in the freshly squeezed lemon juice and the remaining 2 cups of cold water into the strained rhubarb liquid. Taste the lemonade and adjust the sweetness if desired by adding more sugar or a natural sweetener.
- Chill and Serve: Refrigerate the rhubarb lemonade for at least 1 hour to chill thoroughly. Serve over ice cubes, garnished with lemon slices and fresh mint if desired.
Notes
- For a sparkling version, replace some or all of the cold water with sparkling water just before serving.
- You can reduce the sugar quantity for a tarter lemonade or substitute with honey or maple syrup as natural sweeteners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American