When life gives us rhubarb… we make Rhubarb Ginger Lemonade! It’s tart, spicy, slightly sweet, and has that gorgeous natural pink hue that makes every glass feel like a celebration.
If you’re searching for a homemade rhubarb ginger lemonade recipe that’s as refreshing as it is beautiful, this one’s about to become your warm-weather go-to.
Naturally Pink, Zero Artificial Anything
That dreamy blush color? It’s all thanks to rhubarb. No food coloring, no tricks — just nature doing its thing. We simmer it with fresh ginger and lemon for a drink that looks as good as it tastes.
This naturally pink lemonade with rhubarb and lemon is a hit at garden parties, picnics, or when you need a pretty drink to brighten your day.
Lemon + Rhubarb = Tart, Bright, and Balanced
The citrusy zing of lemon brings out the tartness of the rhubarb, while a touch of sweetener mellows everything out. We love using maple syrup or agave for a plant-based touch.
It’s the perfect refreshing summer lemonade with ginger and rhubarb — thirst-quenching and packed with bold, clean flavors.
Ginger Adds a Little Fire
Ginger gives this lemonade a spicy edge that warms the back of your throat — in the best way. It balances the fruitiness with a grown-up twist that makes it extra craveable.
For fans of drinks with a bit of zing, this spicy rhubarb lemonade with fresh ginger is a must-try.
Little Extras to Level It Up
Want to elevate it even more? Add a few mint leaves, top it off with sparkling water, or turn it into a mocktail with crushed ice and a splash of kombucha.
This versatile pink lemonade with rhubarb is easy to customize and totally Instagram-worthy.
Quick Tip
Make a big batch and keep it in the fridge — it tastes even better chilled the next day once the flavors meld.
Perfect for BBQs, Brunch, or Just You Time
Whether we’re hosting friends or lounging solo with a book, this lemonade fits every vibe. It’s a conversation-starter and a cool-down classic all in one.
If you’re looking for a summer drink recipe with rhubarb and lemon, you’ll be making this all season long.
Storing Your Syrup or Leftovers
You can store the rhubarb-ginger syrup in a sealed jar in the fridge for up to a week. Mix with lemon juice and water when ready to serve — super handy for quick refills!
This make-ahead rhubarb lemonade recipe is perfect for easy entertaining or daily refreshment.
Chill & Sip
We love ours poured over ice with a slice of lemon and a sprig of mint — the ultimate summer cooler!
So whether you’re cooling down after a sunny walk or want something stunning for your next brunch table, this Rhubarb Ginger Lemonade is tart, zingy, and just the right amount of sweet.
Ingredients
- 4 cups fresh rhubarb chopped (for a tangy base)
- 1/4 cup fresh ginger peeled and sliced (for a zesty kick)
- 1 cup sugar adjust to taste (for sweetness)
- 6 cups water divided (for diluting)
- 1 cup fresh lemon juice about 4-6 lemons, for a citrusy burst
- Ice cubes for serving
- Fresh mint leaves optional, for garnish
- Lemon slices optional, for garnish
Instructions
- Prepare Rhubarb-Ginger Mixture: In a large saucepan, combine the chopped rhubarb, sliced ginger, sugar and 2 cups of water. Stir over medium heat until the sugar dissolves, then bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rhubarb is soft and the mixture has a rich color.
- Strain: Remove the saucepan from the heat. Pour the mixture through a fine mesh sieve or cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Add Lemon Juice: To the rhubarb-ginger syrup, add the fresh lemon juice and the remaining 4 cups of water. Stir well to combine. Taste and adjust the sweetness or tartness by adding more sugar or lemon juice, if desired.
- Chill: Transfer the lemonade to a pitcher or jar and refrigerate until cold, about 1-2 hours.
- Serve: Fill glasses with ice cubes, pour the chilled lemonade over the ice and garnish with fresh mint leaves and lemon slices for an aromatic and visually appealing touch.
Notes
- Enhance with Additional Flavors: Feel free to add other ingredients to your lemonade for extra flavor complexity. Mint, basil, or even a splash of rosewater can add an interesting twist to your drink.
- Serve Creatively: Presentation can make a big difference. Serve your lemonade in clear glasses or a pitcher to show off its beautiful color. Garnish with lemon slices, rhubarb ribbons, or edible flowers for an Instagram-worthy look.
Frequently Asked Questions About Our Rhubarb Ginger Lemonade
What is rhubarb ginger lemonade?
Rhubarb ginger lemonade is a vibrant, tangy drink made by combining a rhubarb and ginger syrup with fresh lemon juice and water. It features bright pink hues, a refreshing tart-sweet taste, and a gentle spicy kick from the ginger.
Can I use frozen rhubarb or ginger?
Yes! Thaw and drain frozen rhubarb before making the syrup. Fresh ginger is ideal for flavor, but if you’re using frozen or pre-minced ginger, ensure it’s well strained to avoid fibrous bits .
How do I make sure the lemonade isn’t too sweet or sour?
Start with a standard ratio—around 1¼ cups rhubarb syrup, ½ cup lemon juice, and water to taste—and adjust sweetness with more syrup or water based on your preference.
How long does it take to prepare and how long does it last?
Prep time is minimal—about 20 minutes to make the syrup, plus chilling before mixing. Once made, the lemonade stays fresh in the fridge for 3–5 days. Stir or shake before serving if ingredients settle.
Can I add bubbles or make it a cocktail?
Absolutely! Sparkling water or club soda adds a refreshing fizz. To transform it into a summer cocktail, add a splash of vodka, rum or gin.
What garnishes or variations work well?
Garnish with lemon wedges, strawberry slices, rhubarb sticks, mint, or edible flowers. You can also mix in other syrups (like lavender, mint, or berry) or use citrus like lime or orange for depth.
Unique twist on lemonade—ginger adds warmth, rhubarb brings brightness—so invigorating!