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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Love This Rhubarb Lemonade Recipe

I love rhubarb lemonade because it tastes exactly like my childhood summers in a glass. Growing up on the farm, rhubarb was one of the first things ready in the garden, long before the tomatoes or sweet corn. Turning those tart, bright pink stalks into something refreshing and sweet always felt a little bit like magic.

On a hot summer day, when I have been outside working in the garden or mowing, there is nothing better than grabbing a pitcher of this from the fridge. It is cold, tangy, and just sweet enough, with that little hint of citrus that wakes you up. I can picture my nieces and nephew running around the yard, all of us with pink lemonade mustaches, and it makes the whole house feel alive.

I also love that it uses something people sometimes overlook. Rhubarb is so tied to my mom and Grandma Conrad and the way they baked and canned. Turning it into lemonade feels like a fun, modern nod to those traditions, and it is the drink I want sitting out on the porch table all season long.

Four large glasses filled with pink colored rhubarb lemonade sitting on wood surface with stalk of rhubarb in glass along with orange slices

Follow These Tips

Serving & Storage

To serve – Serve cold over ice in tall glasses. Garnish with lemon slices and extra pieces of cooked rhubarb or a sprig of mint if you like.

To store – Store the rhubarb lemonade in a covered pitcher for up to 4 days. Stir before pouring, as the mixture can settle. Freeze the concentrate portion (without extra lemon or orange juice) in containers or ice cube trays for up to 2 months. Dilute with water or sparkling water to serve.

Top down view of glass filled with pink colored rhubarb lemonade with ice cubes, orange and lemon slices and stalk of rhubarb all on wood surface

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Rhubarb Lemonade

By Kaleb

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Rhubarb lemonade is not a traditional type of lemonade. Made from a combination of rhubarb, lemon juice, and orange juice, this drink is the ultimate taste of summer! It's refreshing, bright, and full of citrus notes!

Prep: 20

Cook: 10

Total: 40

Servings: cups

Four glasses filled with bright colored pink rhubarb lemonade with orange slices and stalks of rhubarb in glasses all on wood surface outdoors

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Ingredients

For the rhubarb nectar

▢ 1 lb rhubarb (approx. 4 cups)
▢ 2 cups water
▢ 1 ⅓ cups granulated sugar

For the lemonade

▢ 2 cups fresh lemon juice
▢ ½ cup fresh orange juice

Instructions

Bring rhubarb and water to a simmer over medium-high heat. Simmer until rhubarb breaks down, about 5-10 minutes. Using a fine-mesh sieve, strain out the rhubarb solids. Let drain for a while, pressing down with spatula or spoon to release all the juice.
1 lb rhubarb (approx. 4 cups), 2 cups water
Add sugar to warm nectar. Stir until sugar has dissolved and place in the refrigerator to chill. Meanwhile, juice lemons and oranges.
1 ⅓ cups granulated sugar
To make lemonade, pour chilled rhubarb nectar, lemon, and orange juice into a pitcher. Taste to adjust sugar if needed.
½ cup fresh orange juice, 2 cups fresh lemon juice
Pour over ice-filled glasses and garnish with lemon, orange and a rhubarb stalk to stir.