2-Ingredient Rhubarb Lemonade Recipe

This Rhubarb Lemonade is the quickest, most refreshing rhubarb drink you’ll make. Ready in about five minutes, it uses only two main ingredients: rhubarb compote (stewed rhubarb) and frozen pink lemonade concentrate. It’s an excellent way to use leftover stewed or frozen rhubarb and delivers a bright, tangy summer beverage with minimal effort.

This lemonade is particularly popular in rhubarb season, but it’s delicious any time you want a fruity, tangy drink. If you already have stewed rhubarb or rhubarb compote in the freezer, this recipe is a perfect use for it. The compote often includes a touch of strawberry flavor and warm spices if you used a stewed rhubarb recipe, which adds lovely depth and makes the lemonade taste a little like strawberry-rhubarb.

If you grow rhubarb or find it on sale, you’ll likely want more ways to use it. Below are a few related recipe ideas to inspire serving ideas and pairings:

• Rhubarb Coffee Cake
• Rhubarb Squares
• No‑Bake Rhubarb Dessert
• Sticky Rhubarb Pudding
• Healthy Rhubarb Muffins
• Strawberry Rhubarb No‑Bake Cheesecake

Instructions

This rhubarb lemonade comes together quickly and requires very little hands‑on time.

Hint: Give the pitcher a good whisk before serving; the rhubarb component can settle between pours.

Variations & Substitutions

• Sweetener — If you prefer a sweeter drink, stir in a little agave, honey, or maple syrup to taste.
• Lemonade — Use regular (yellow) lemonade, a homemade fresh‑squeezed lemonade, or a lower‑calorie powdered lemonade if you want fewer calories.
• Rhubarb base — Any rhubarb compote or stewed rhubarb works. A stewed rhubarb with a hint of strawberry or vanilla will enhance the flavor.
• Sparkling — Substitute sparkling water for still water to make a fizzy rhubarb lemonade.
• Color — If you want a deeper pink color, a single drop of gel food coloring can enhance appearance without affecting flavor.

Equipment

You’ll need a blender or food processor to puree the rhubarb, a whisk to combine the puree with the lemonade, and a large pitcher for serving. Ice and glasses complete the setup.

Storage

Store leftover lemonade in an airtight jug or container in the refrigerator for up to 3–4 days. Stir or shake before serving, as the rhubarb may settle.

Serving Size

This recipe yields about 6 servings. You can easily halve or double the amounts to suit your needs. Serve in a pitcher, punch bowl, or individual glasses with ice and lemon wedges.

FAQ

This refreshing Rhubarb Lemonade is an easy, crowd‑pleasing non‑alcoholic drink that highlights rhubarb’s bright tartness. It’s perfect for hot days, barbecues, potlucks, and any time you want an effortless homemade refresher.

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