Go Back
Drinking jars filled with Strawberry Rhubarb Lemonade

Strawberry Rhubarb Lemonade

With a perfect blend of sweet strawberries and tart rhubarb, this Strawberry Rhubarb Lemonade is a refreshing and thirst-quenching summertime sipper.
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen


  • cups water
  • 1 cup super-fine sugar (aka caster sugar or instant dissolving sugar)
  • 1 cup freshly squeezed lemon juice
  • 2 tbsp coarsely grated lemon rind
  • ¾ lb rhubarb, chopped into 1” chunks
  • 1 cup water
  • 1/3 cup super-fine sugar
  • 2 cups fresh strawberries, sliced
  • cups water
  • Pinch salt


  1. For the simple syrup: In small saucepan, combine the 1½ cups water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours to allow the flavor to develop. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.

  2. For the rhubarb and strawberry juice: Combine the rhubarb, 1 cup of water and sugar in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 5 minutes. Add the strawberries and 1¼ cups water along with a pinch of salt. Cover and cook for about 5 minutes longer, or until rhubarb and strawberries are softened. Remove from heat and let stand for about 20 minutes. Use a food masher to loosely mash and break down the pulp. Place a large fine wire mesh sieve over a heatproof bowl. Line the sieve with double layer of dampened cheesecloth. Pour the rhubarb and strawberry mixture into the sieve, letting the juice drip through. Use the back of a large spoon to very gently press the pulp in order to extract as much of the juice from the fruit as possible. Discard solids.

  3. To assemble: In large jug or bottle, combine the simple syrup with the strained rhubarb and strawberry juice. Stir well. Chill.

  4. To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel or fresh strawberry, if desired.

  5. Additional Serving Suggestions:

  6. Fill glass one-half full of lemonade. Top with sparkling water or clear soda such as lemon-lime, sprite, or grapefruit. Finish with ice cubes and a sprig of fresh mint.
  7. Add 1 oz of your favorite libation to a glass half-filled with ice cubes. Top with lemonade. Garnish with lemon wedge and strawberry.
  8. Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well in airtight container.

Recipe Notes

Yield: Approximately 5-6 cups, depending on water content in fruit