Sparkling Rhubarb Lemonade

April 19, 2010

Test Kitchen-Approved

Author Notes:

Homemade lemonade is always a treat, and this lovely pink version with the surprising flavor of rhubarb and brightness of fresh mint is sure to impress. A shot of rum or gin couldn't hurt! - TheRunawaySpoon


Food52 Review: WHO: TheRunawaySpoon is a food writer who is somewhere in between a food snob and a food schlub.
WHAT: The drink you should sip all of spring.
HOW: Make a rhubarb-lemon simple syrup, and then add lemon juice and sparkling water.
WHY WE LOVE IT: This lemonade has just enough bubbles and brightness to make it truly refreshing. The flavor actually deepens after a day or two—so add sparkling water when you're ready to drink. As TheRunawaySpoon says, a shot of rum or gin would make this the perfect spring cocktail.

Serves: 6
Prep time: 20 min
Cook time: 30 min


  • 3 1/2 cups water
  • 5 cups chopped rhubarb, fresh or frozen (20 ounces)
  • 3/4 cup sugar
  • 2 3-inch strips lemon zest
  • 3 sprigs fresh mint
  • 1 cup freshly squeezed lemon juice
  • 2 cups lemon-lime soda or sparkling water
In This Recipe


  1. In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20 minutes.
  2. Let the rhubarb mixture cool, the strain it through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible. Discard the solids.
  3. Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.

More Great Recipes:
Fruit|Lemon Juice|Mint|Rhubarb|Make Ahead|Spring|Summer|Vegetarian|Vegan|Alcohol-Free Drinks|Snack

Reviews (13) Questions (0)

13 Reviews

zarakat July 9, 2017
I made the syrup and kept it in my fridge so I can make one drink at a time. I used 4 oz of syrup, 4 oz of soda, the juice of half a lemon over lots of ice for one drink. I also tried it with a shot of gin or a good splash of white wine, both are great.
lgoldenhar June 10, 2017
Super refreshing and the sparkling water is a nice touch. I found this pretty sweet, but I also used way less rhubarb than what the recipe called for. I only had 4.7 ounces, but I decide to try anyway. It still worked, but I might add more sparkling water to cut down on the sweetness.
Gina E. July 5, 2015
This was delicious! Though I used 4 cups rhubarb and 1 cup strawberries. Was good with or without sparkling beverage. Tried both ways. Added one small can lemon Perrigrino. Just a small fizz, but lighter. It was a hit on the 4th of July. Just the perfect thirst quencer.
Jean D. September 13, 2014
Was introduced to this by a friend in Minnesota - she used about a short of each: vodka, 7 up and the lemonade - just a great drink; perfect for a summer day!!!
Debbie May 21, 2014
Soooo this was okay. I love rhubarb- and lemonade....but it needs waaaay more sugar, and lemon juice to balance out the flavor. Next time I will do half rhubard, half strawberry. I wont be making this particular recipe again, but using it as a guideline to try something new :)
AngelaM-E May 23, 2013
I made this last week for a party. It was tart and delicious mixed with booze or even straight. It was gone quickly, next time, I'll make double :) thanks!
cook4fun May 22, 2013
I've just been asked to "please pick the rhubarb" by a friend who doesn't want her rhubarb to go to waste. I now know what will be the first recipe I prepare with it: Sparkling or even still Rhubarb Lemonade. Thank you, it sounds so refreshing and looks so beautiful.
nutritioulicious May 22, 2013
This looks great! I just made a Strawberry-Rhubarb Mimosa and am excited to make more drinks w rhubarb!
jenniebgood May 22, 2013
yummy yummy yummy!
QueenSashy May 15, 2013
Yay, what a delight, congrats!
hardlikearmour May 15, 2013
Congratulations! This sounds refreshing and delicious, plus I love it's delicate pink color.
cheese1227 April 21, 2010
I do a similiar recipe with strawberries, but I can do this one now before the strawberries even arrive. Thanks!
theicp April 21, 2010
This sounds so delish!