• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice  logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Venison ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Venison ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Drinks » Rhubarb Lemonade Recipe

    June 23, 2022 · Updated August 1, 2022

    Rhubarb Lemonade Recipe

    5 from 2 votes
    Leave a comment

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A glass filled with rhubarb lemonade garnished with slices of lemon and a sprig of mint. It sits on a white marble tray with other garnish around it.

    This easy rhubarb lemonade recipe is the ultimate summer drink! Using a homemade rhubarb simple syrup and freshly juiced lemons makes this a great thirst quencher to enjoy all season long.

    A glass filled with rhubarb lemonade and fresh lemon slices sits on a marble tray.

    Tart, tangy, sweet, and refreshing it’s such an easy drink recipe to make to beat the heat. And, it only requires four ingredients, to boot!

    Ingredients for rhubarb lemonade

    • Sugar
    • Water
    • Lemons (for their fresh juice)
    • Rhubarb Simple Syrup
    All the ingredients for rhubarb lemonade in glass bowls and measuring cups on a white marble backdrop.

    This homemade lemonade recipe is packed full of real lemon flavor, that requires quite a few lemons. I love using a juicer and measuring cup combo to easily keep track of how much juice I am getting from the fruit.

    Making rhubarb lemonade

    1. Mix together the sugar with 1 cup boiling water. Stirring until dissolved.
    2. Mix in the cold water. We’re going to bring down the temperature.
    3. Add in the lemon juice. Make sure you’re doing this in a pitcher that holds at least 2 liters.
    4. Pour in the rhubarb simple syrup. You’ll marvel at the gorgeous pink hue!
    5. Chill the lemonade. Until ready to serve!
    Boiling water gets poured over sugar in a glass pitcher
    Make the simple syrup.
    Stir in the cool water.
    Add the lemon juice.
    Pour in the rhubarb simple syrup.

    Freezing homemade lemonade

    This recipe makes quite a bit of lemonade, about 2 liters! If you’re not going to use it all, you can freezer leftovers!

    Pour the lemonade into a freezer-safe zip-top bag and freeze flat for up to four months. To serve: remove from freezer and thaw until malleable (like a slushie consistency). Transfer to a pitcher to thaw completely and stir well before serving.

    The individual ingredients can also be frozen and used at a later date to mix up a pitcher of rhubarb lemonade!

    Freeze the rhubarb simple syrup and fresh lemon juice in individual bags (with a proper label, of course) and thaw completely in the fridge before proceeding with the recipe as written.

    A glass filled with fresh rhubarb lemonade garnished with fresh lemon slices and mint leaves sits on a white marble tray.
    Print Recipe
    5 from 2 votes

    Rhubarb Lemonade

    Tart, tangy, sweet, and refreshing this rhubarb lemonade recipe is such an easy drink to make to beat the heat. Using a homemade rhubarb simple syrup and freshly juiced lemons makes this the ultimate thirst quencher to enjoy all season long.
    Prep Time5 mins
    Cook Time5 mins
    Chill Time1 hr
    Total Time1 hr 10 mins
    Course: Drinks
    Cuisine: American
    Keyword: Rhubarb, Rhubarb Lemonade, Rhubarb Simple Syrup
    Servings: 10 cups
    Calories: 184kcal
    Author: Amanda Gajdosik

    Equipment

    • Pitcher (2 Liter capacity or more)
    • Large spoon
    • Juicer
    • Measuring Cup

    Ingredients

    • 1 cup sugar
    • 1 cup boiling water
    • 4 cups cold water
    • 3 cups freshly squeezed lemon juice (from about 12 – 15 lemons)
    • 1 cup rhubarb simple syrup

    Instructions

    • In a large, heat-proof pitcher combine 1 cup sugar and 1 cup boiling water, stirring until sugar has dissolved. (This can also be done by mixing 1 cup sugar and 1 cup of water on the stove and heating until dissolved.)
    • Pour in 4 cups cold water, stirring to combine.
    • Pour in 3 cups fresh lemon juice followed by 1 cup rhubarb simple syrup. Taste and adjust sweetness, if desired.
    • Chill until ready to serve, at least 1 hour.
    • Serve in glasses filled with ice.

    Notes

    • Lemonade will keep for up to one week in the fridge or frozen for up to four months.
    • Refer to post for freezing instructions.

    Nutrition

    Serving: 8ounces | Calories: 184kcal | Carbohydrates: 50g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 26mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 46g | Vitamin A: 4IU | Vitamin C: 28mg | Calcium: 13mg | Iron: 1mg

    Browse More Recipes!

    • Grasshopper Cocktail - 2 Ways! Classic and Blended with Ice Cream
    • Hard Rhubarb Lemonade (Easy Summer Cocktail!)
    • Rhubarb Simple Syrup
    • Brandy Slush Recipe (Wisconsin Classic Cocktail!)
    3 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.

    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Ground Venison Tater Tot Nachos (Totchos!)
    • Smoked and Reverse Seared Venison Tenderloin
    • Making Venison Backstrap on a Pellet Grill
    • Grilled Duck Breast Tacos with Apple Slaw
    • Venison Patty Melt
    • How to Make a Holiday Simmer Pot (Great for gifting!)
    • Grilled Venison Philly Cheesesteak
    • Sugared Cranberries (3 Ingredients!)
    • Ultimate Venison Tenderloin Sandwich
    • Tender and Juicy Grilled Venison Tenderloin

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Copyright © 2020 - 2023 Midwest Nice

    3 shares