Pink Rhubarb Lemonade


Take advantage of your rhubarb surplus to make this refreshing pink lemonade recipe. Serve with fresh mint leaves for a rhubarb lemonade guaranteed to impress.

Pink Rhubarb Lemonade
Photo: Karla Conrad
Prep Time:
20 mins
Cook Time:
5 mins
Chill Time:
2 hrs
Total Time:
2 hrs 25 mins


  • 5 cup fresh rhubarb, cut into 1/2-inch pieces, or 5 cups frozen unsweetened, sliced rhubarb (24 ounces)

  • 2 ½ cup water

  • ¾ cup sugar

  • ½ 12 ounce can (3/4 cup) frozen pink lemonade concentrate, thawed

  • 1 1-liter bottle lemon-lime carbonated beverage, chilled

  • Fresh mint leaves, lemon slices, and/or rhubarb stick (optional)


  1. In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, lightly pressing to remove all juices. Discard pulp. Add sugar and lemonade concentrate to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.

  2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve over ice. If desired, garnish with fresh mint, lemon slices and/or rhubarb stick.

Nutrition Facts (per serving)

169 Calories
44g Carbs
Nutrition Facts
Servings Per Recipe 8
Calories 169
% Daily Value *
Sodium 29mg 1%
Total Carbohydrate 44g 16%
Total Sugars 40g
Vitamin C 4.5mg 23%
Calcium 23mg 2%
Iron 0.2mg 1%
Potassium 72mg 2%
Folate, total 3.7mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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