This refreshing Rhubarb Lemonade is a pretty pink beverage made with a rhubarb syrup, fresh lemon juice and sugar-free sweetener. It is a great recipe to cool down with on any hot summer day or to enjoy with your summertime picnic or outdoor gathering!
I love to have a pitcher of Rhubarb Lemonade in my refrigerator for those hot days! Because we spend a good amount of time doing yard and garden work, its is great to cool down with this bright citrus beverage.
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The many uses of rhubarb
I love my rhubarb patch. I also hate to see any of it go to waste. So, when I’m not making a recipe like Strawberry Rhubarb Sauce, or Rhubarb Dream Bars, I am likely packing a 4-6 cup vacuum sealed bag and freezing it for future use!
I had some leftover syrup from the Strawberry-Rhubarb Salad I made recently. Because I wanted to use the syrup and not waste it, I decided to add some to my homemade lemonade! I loved the light pink color this gave this summertime beverage.
Homemade Rhubarb Lemonade FAQ’s
Yes, the rhubarb syrup is not sweet enough to sweeten the entire pitcher of lemonade. Therefore, you will need to add more sweetener to the recipe.
My preference is a powdered erythritol product, such as Swerve. However, you can also use stevia to sweeten the lemonade. Just add it to taste..
You can use lemon juice (try TruLemon), however, I love to use fresh lemons to make my lemonade
A simple sugar-free recipe for Rhubarb Lemonade
I love to use fresh lemons when I make homemade rhubarb lemonade and take use fresh ingredients whenever possible. The rhubarb syrup I used in this recipe was made from rhubarb we have growing here in our side yard. Because we don’t have our own source for lemons, I did buy them for this recipe.
I measured about 1-3/4 cups of rhubarb syrup for this recipe. I would use up to 2-1/2 to 3 cups if you desire, as the rhubarb syrup is not that sweet. Because the rhubarb syrup is not sweet enough for this recipe, you will still need to add sweetener.
You will need enough lemons to make about 1 cup of fresh squeezed lemon juice. Depending on the size of your lemon and the juiciness of it, it will take at least 6 lemons for juicing. I also like to slice another lemon up to add to the lemonade.
Once you have juiced all the lemons, you will want to add the lemon juice and rhubarb syrup to the water. This is where you will want to add more sweetener. If you decide to use stevia rather than powdered erythritol, then gradually add a little bit at a time, tasting as you go to achieve the sweetness you desire.
Store this Rhubarb Lemonade in the refrigerator up to 5 days. However, if your house is like mine, it likely won’t last long!
What to serve with Rhubarb Lemonade
I like to go with savory treats when I plan to eat something next to my glass of Rhubarb Lemonade. One of our very favorite recipes for snacking are these Keto Friendly Low Carb Tortilla Chips and this Homemade Mexican Guacamole recipe!
- 2 cups rhubarb syrup
- 1 cup fresh squeezed lemon juice
- 5 cups water
- 1 lemon sliced
- 1/2 cup Swerve Powdered Sweetener
- Ice for serving optional
- In a large glass pitcher, combine the rhubarb syrup, lemon juice, water, and sweetener.
- Add lemon slices to rhubarb lemonade and refrigerate until ready to serve.
- Serve with ice if desired.