Move over, lemonade—rhubarb is the star of the season! This tart, vibrant veggie (yes, it’s a vegetable!) is perfect for crafting uniquely delicious drinks. From sweet and simple spritzers to sophisticated cocktails, we’ve gathered 20 refreshing recipes that will make you fall in love with rhubarb all over again. Get ready to shake, stir, and sip your way through summer with these delightful creations!
Strawberry Rhubarb Lemonade
Yield to the sweet-tart allure of strawberry rhubarb lemonade, a sophisticated twist on the classic summer refresher that marries ruby-red berries with vibrant rhubarb and zesty citrus. This elegant beverage balances floral sweetness with bright acidity, creating layers of complex flavor that dance across the palate. Perfect for garden parties or quiet afternoons, it transforms simple ingredients into something truly extraordinary.
Ingredients
– 2 cups fresh strawberries, hulled and quartered (or frozen if out of season)
– 1 cup chopped rhubarb, cut into ½-inch pieces (about 2 medium stalks)
– 1 cup granulated sugar (adjust for preferred sweetness)
– ¾ cup freshly squeezed lemon juice (from about 4-5 medium lemons)
– 4 cups cold water, divided
– Ice cubes for serving
– Fresh mint sprigs for garnish (optional)
Instructions
1. Combine strawberries, rhubarb, sugar, and 1 cup water in a medium saucepan over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally until sugar dissolves completely, about 3-4 minutes.
3. Reduce heat to low, cover, and cook until rhubarb is completely soft and breaks apart easily when pressed with a spoon, about 12-15 minutes.
4. Remove from heat and let the cooked fruit mixture cool for 10 minutes to allow flavors to meld.
5. Pour the warm mixture through a fine-mesh strainer into a large pitcher, using the back of a spoon to press all liquid from the solids.
6. Discard the remaining pulp, then stir lemon juice and remaining 3 cups cold water into the strained liquid in the pitcher.
7. Chill the lemonade in the refrigerator for at least 2 hours until thoroughly cold, or up to 24 hours for more developed flavor.
8. Fill glasses with ice cubes and pour the chilled strawberry rhubarb lemonade over top.
9. Garnish each serving with a fresh mint sprig if desired, gently tapping the leaves to release their aroma before adding.
Offering a beautiful blush hue and silky texture, this lemonade delivers bright citrus notes that gradually reveal deeper berry and rhubarb undertones. The sophisticated balance makes it equally delightful served in crystal tumblers for formal occasions or mason jars for casual porch-sipping. Consider freezing edible flowers into ice cubes or adding a splash of sparkling water for an effervescent variation that elevates the drinking experience.
Rhubarb Ginger Iced Tea
A sophisticated twist on classic iced tea, this rhubarb ginger infusion marries the vibrant tartness of spring rhubarb with the warm, spicy kick of fresh ginger. Perfect for warm afternoons or as an elegant non-alcoholic option at gatherings, it offers a refreshing balance that feels both nostalgic and distinctly modern. This beautifully hued beverage transforms simple ingredients into something truly special with minimal effort.
Ingredients
– 4 cups chopped fresh rhubarb (about 1-inch pieces, for maximum flavor extraction)
– 1/2 cup granulated sugar (adjust to preferred sweetness level)
– 3 inches fresh ginger, peeled and thinly sliced (creates more surface area for infusion)
– 4 cups water
– 4 black tea bags (or loose leaf equivalent, for robust flavor)
– Ice cubes (for serving)
– Fresh mint sprigs (optional garnish, for visual appeal)
Instructions
1. Combine rhubarb, sugar, ginger, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
3. Simmer uncovered for 15 minutes, stirring occasionally until rhubarb completely breaks down and becomes stringy.
4. Remove the saucepan from heat and carefully stir in tea bags, ensuring they’re fully submerged.
5. Steep the tea for 5 minutes exactly to prevent bitterness from over-extraction.
6. Strain the liquid through a fine-mesh sieve into a heatproof pitcher, pressing gently on solids to extract all flavorful liquid.
7. Discard the solids and allow the tea to cool to room temperature, about 45-60 minutes.
8. Cover the pitcher and refrigerate until thoroughly chilled, approximately 2 hours.
9. Fill glasses with ice cubes and pour the chilled tea over ice.
10. Garnish each serving with fresh mint sprigs if desired. You’ll find the tea boasts a beautiful rosy hue with a perfect balance of tart rhubarb and spicy ginger notes. The clean, refreshing finish makes it ideal for pairing with light salads or serving in tall glasses with citrus slices for added visual appeal.
Sparkling Rhubarb Mint Spritzer
This effervescent elixir captures the fleeting magic of rhubarb season, transforming the vegetable’s vibrant pink stalks into a sophisticated non-alcoholic spritzer that dances with herbal freshness. The combination of tart rhubarb syrup and cooling mint creates a layered beverage perfect for warm afternoons or celebratory gatherings, offering complexity without requiring extensive preparation.
Ingredients
– 1 pound fresh rhubarb stalks, chopped into 1-inch pieces (trim away any leaves, as they’re toxic) – 1 cup granulated sugar (adjust for sweetness preference) – 1 cup water – 1/2 cup fresh mint leaves, plus extra sprigs for garnish – 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon) – 4 cups chilled sparkling water – Ice cubes (preferably large format to prevent dilution)
Instructions
1. Combine rhubarb pieces, sugar, and water in a medium saucepan over medium-high heat. 2. Bring the mixture to a gentle boil, stirring occasionally until sugar completely dissolves, about 3-4 minutes. 3. Reduce heat to low, cover the saucepan, and simmer until rhubarb becomes completely soft and stringy, approximately 12-15 minutes. 4. Remove the saucepan from heat and stir in fresh mint leaves, allowing them to steep for 10 minutes to infuse their flavor. 5. Place a fine-mesh strainer over a bowl and pour the rhubarb-mint mixture through it, pressing gently on solids with a spoon to extract maximum syrup. 6. Discard the solids and whisk lemon juice into the warm rhubarb syrup until fully incorporated. 7. Transfer the syrup to an airtight container and refrigerate until completely chilled, at least 2 hours or overnight for optimal flavor development. 8. Fill four tall glasses three-quarters full with ice cubes. 9. Pour 1/4 cup of chilled rhubarb syrup into each glass over the ice. 10. Slowly top each glass with 1 cup of sparkling water, pouring down the side to preserve carbonation. 11. Gently stir each drink once with a long spoon to combine layers without losing bubbles. 12. Garnish each spritzer with a fresh mint sprig before serving immediately. Beyond its stunning blush hue, this spritzer delivers a delightful textural experience—the sharp effervescence of sparkling water contrasts beautifully with the silky rhubarb syrup that settles in delicate layers. The initial tartness gives way to subtle sweetness, followed by the cooling mint finish that lingers pleasantly on the palate. For an elegant presentation, rim glasses with lemon zest-sugar or add frozen raspberries as edible ice cubes that gradually release their color into the drink.
Rhubarb Basil Cooler
Crisp, ruby-red rhubarb finds its perfect summer companion in fragrant basil, creating a sophisticated non-alcoholic cooler that dances between sweet and herbaceous. This elegant beverage transforms humble seasonal produce into a refreshing masterpiece, ideal for warm afternoons or as a stunning mocktail centerpiece. With its vibrant color and complex flavor profile, it elevates simple ingredients into something truly extraordinary.
Ingredients
– 2 cups fresh rhubarb stalks, chopped (about 4 medium stalks, leaves removed)
– 1/2 cup granulated sugar (adjust for preferred sweetness)
– 1/4 cup fresh basil leaves, packed (plus extra for garnish)
– 4 cups cold water
– 2 tablespoons fresh lemon juice (about 1 medium lemon)
– Ice cubes (for serving)
– Club soda (optional, for extra fizz)
Instructions
1. Combine chopped rhubarb, sugar, and 2 cups of water in a medium saucepan over medium-high heat.
2. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer for 12-15 minutes until rhubarb completely breaks down and becomes pulpy.
3. Remove the saucepan from heat and immediately stir in fresh basil leaves, allowing them to steep for exactly 8 minutes to extract optimal flavor without turning bitter.
4. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all liquid while leaving pulp behind.
5. Stir in the remaining 2 cups of cold water and fresh lemon juice until fully incorporated.
6. Refrigerate the cooler for at least 2 hours until thoroughly chilled to 40°F or below.
7. Fill tall glasses three-quarters full with ice cubes before pouring the chilled rhubarb basil mixture.
8. Top each glass with 1-2 ounces of club soda if using, creating a light effervescence.
9. Garnish each serving with a fresh basil leaf placed delicately on the surface.
Unusually complex for a non-alcoholic beverage, this cooler offers a silky texture with subtle tartness that perfectly balances the sweet herbal notes. The vibrant pink hue makes it visually stunning when served in crystal glasses, while the basil garnish releases its aroma with each sip. Consider freezing edible flowers into ice cubes or rimming glasses with lemon sugar for an extra touch of elegance at garden parties.
Rhubarb Vanilla Smoothie
Radiant with spring’s first blush, this rhubarb vanilla smoothie transforms the season’s tart jewel into a sophisticated sip that balances vibrant acidity with creamy sweetness. Velvety vanilla tempers rhubarb’s sharp notes while frozen banana lends tropical depth, creating a drink that feels both indulgent and refreshingly light. Perfect for brunch entertaining or afternoon revitalization, it captures the essence of seasonal transition in every elegant glass.
Ingredients
– 1 cup chopped fresh rhubarb stalks (pink stalks yield prettier color)
– 1/2 cup plain Greek yogurt (full-fat for creamier texture)
– 1 frozen medium banana (pre-sliced for easier blending)
– 1/2 cup unsweetened almond milk (or any plant-based alternative)
– 2 tablespoons pure maple syrup (adjust for sweetness preference)
– 1 teaspoon vanilla bean paste (or high-quality extract)
– 1/4 teaspoon ground cardamom (optional for floral complexity)
– 4-5 ice cubes (for optimal chill)
Instructions
1. Chop 1 cup fresh rhubarb into 1-inch pieces, discarding any leafy tops which are toxic.
2. Steam rhubarb pieces over simmering water for 5-7 minutes until tender but still bright pink, which preserves color while reducing raw tartness.
3. Transfer steamed rhubarb to a plate and chill in refrigerator for 15 minutes to cool completely before blending.
4. Combine cooled rhubarb, 1/2 cup Greek yogurt, 1 frozen banana, and 1/2 cup almond milk in blender pitcher.
5. Add 2 tablespoons maple syrup, 1 teaspoon vanilla bean paste, and 1/4 teaspoon cardamom if using.
6. Blend on medium speed for 30 seconds until ingredients begin incorporating, then increase to high speed.
7. Add 4-5 ice cubes through blender lid opening and blend 45-60 seconds until completely smooth and frothy.
8. Check consistency by tilting blender—mixture should pour easily but coat the sides slightly.
9. Pour immediately into chilled glasses for optimal temperature and texture retention.
But what truly captivates is the smoothie’s silken texture that carries rhubarb’s rosy hue like stained glass, while the vanilla weaves through each sip like whispered sweetness. For an elevated presentation, rim glasses with crushed pistachios or serve with a candied rhubarb ribbon draped over the edge, transforming this vibrant blend into edible artistry.
Rhubarb Limeade with Honey
Rhubarb’s vibrant crimson stalks transform into the most sophisticated springtime beverage when paired with zesty lime and floral honey. This elegant limeade balances tart and sweet notes in perfect harmony, creating a refreshing drink that feels both nostalgic and contemporary. Its beautiful blush hue makes it as visually appealing as it is delicious to sip.
Ingredients
– 1 pound fresh rhubarb stalks, chopped into 1-inch pieces (trim away any leaves, which are toxic)
– 4 cups filtered water
– ¾ cup honey (preferably local, raw honey for best flavor)
– ½ cup freshly squeezed lime juice (from about 4-5 medium limes)
– Ice cubes for serving
– Lime slices and fresh mint sprigs for garnish (optional)
Instructions
1. Combine the chopped rhubarb and 4 cups of filtered water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce to a gentle simmer.
3. Cook for 15 minutes, stirring occasionally, until the rhubarb becomes completely soft and breaks apart easily when pressed with a spoon.
4. Strain the cooked rhubarb mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all the liquid while leaving behind the fibrous pulp.
5. Stir in the honey while the rhubarb liquid is still warm, ensuring it dissolves completely into the mixture.
6. Allow the sweetened rhubarb base to cool to room temperature, about 45-60 minutes.
7. Add the freshly squeezed lime juice to the cooled rhubarb mixture and stir thoroughly to combine.
8. Refrigerate the limeade for at least 2 hours until thoroughly chilled.
9. Fill glasses with ice cubes and pour the chilled limeade over the ice.
10. Garnish each serving with a thin lime slice and fresh mint sprig if desired.
What makes this limeade truly exceptional is its delicate balance of flavors—the rhubarb provides a subtle earthiness that complements the bright citrus notes beautifully. The honey adds floral undertones without overwhelming the drink’s refreshing tartness. For an elegant presentation, serve in tall glasses with edible flowers floating atop the pale pink liquid, or transform it into a sophisticated cocktail by adding a splash of gin or vodka.
Rhubarb Apple Cider Punch
Perfectly balancing sweet and tart, this sophisticated Rhubarb Apple Cider Punch captures the essence of autumn in every glass. Prepared with fresh rhubarb and crisp apple cider, it transforms into a vibrant crimson elixir that’s equally suited for casual gatherings or elegant celebrations. The gentle spice notes create a warming complexity that deepens as the flavors meld.
Ingredients
– 4 cups fresh rhubarb, chopped into 1-inch pieces (about 6-8 stalks)
– 6 cups apple cider (use unfiltered for richer flavor)
– 1 cup granulated sugar (adjust based on rhubarb tartness)
– 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
– 1 teaspoon whole cloves (substitute with 1/2 teaspoon ground cloves)
– 1 orange, thinly sliced (for garnish and subtle citrus notes)
– 2 cups sparkling water (chilled, for serving)
Instructions
1. Combine rhubarb, apple cider, sugar, cinnamon sticks, and cloves in a large saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
3. Reduce heat to low and simmer for 15 minutes, until the rhubarb becomes completely soft and stringy.
4. Remove the saucepan from heat and let the mixture cool to room temperature, about 45-60 minutes.
5. Strain the liquid through a fine-mesh sieve into a pitcher, pressing gently on the rhubarb pulp to extract maximum flavor.
6. Discard the solid rhubarb remains and spices, leaving only the clear crimson liquid.
7. Chill the strained punch base in the refrigerator for at least 2 hours until thoroughly cold.
8. Just before serving, pour the chilled punch base into a large punch bowl or serving pitcher.
9. Add the sparkling water slowly to preserve carbonation, stirring gently to combine.
10. Float the orange slices on top as garnish and serve immediately over ice.
Glistening with ruby hues and effervescent bubbles, this punch delivers a delightful contrast between the bright acidity of rhubarb and the mellow sweetness of apple cider. The subtle spice undertones create a warming complexity that lingers pleasantly on the palate. For an elegant presentation, serve in chilled coupe glasses with a candied rhubarb ribbon garnish, or transform it into a festive cocktail by adding a splash of bourbon to each serving.
Rhubarb Berry Sangria
Kindly embrace the vibrant transition of seasons with this sophisticated Rhubarb Berry Sangria, where tart rhubarb mingles elegantly with sweet summer berries in a refreshing, wine-based elixir perfect for leisurely afternoons or celebratory gatherings.
Ingredients
– 1 cup rhubarb, chopped into ½-inch pieces (fresh or frozen, thawed) – 2 cups mixed berries, such as strawberries and raspberries (fresh or frozen, thawed) – ½ cup granulated sugar (adjust to taste based on fruit sweetness) – 1 bottle (750 ml) dry white wine, like Sauvignon Blanc (or a rosé for variation) – ¼ cup brandy (optional, for depth) – 1 cup sparkling water, chilled (or club soda for effervescence) – Ice cubes, for serving – Fresh mint sprigs, for garnish (or basil as an herbal twist)
Instructions
1. Combine the chopped rhubarb, mixed berries, and granulated sugar in a medium saucepan over medium heat. 2. Cook the mixture for 8–10 minutes, stirring occasionally, until the rhubarb softens and releases juices, but avoid overcooking to maintain some texture. 3. Remove the saucepan from heat and let the fruit mixture cool completely to room temperature, about 20–30 minutes, to prevent diluting the sangria. 4. Strain the cooled fruit mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all liquid; discard the solids or reserve for another use like yogurt topping. 5. Pour the dry white wine and brandy, if using, into the pitcher with the strained fruit syrup, stirring gently to combine. 6. Refrigerate the sangria for at least 2 hours or up to 4 hours to allow flavors to meld, but not longer to preserve freshness. 7. Just before serving, add the chilled sparkling water to the pitcher and stir lightly to incorporate without losing carbonation. 8. Fill glasses with ice cubes and pour the sangria over, garnishing each with a fresh mint sprig for an aromatic finish. Refreshingly balanced, this sangria boasts a silky texture from the fruit infusion, with bright acidity from rhubarb harmonizing against the berry sweetness, making it ideal for serving in stemless wine glasses adorned with extra frozen berries as edible ice cubes.
Rhubarb Cucumber Infused Water
Refreshingly crisp and subtly sweet, this rhubarb cucumber infused water transforms ordinary hydration into an elegant experience. The vibrant pink hue and delicate floral notes make it perfect for entertaining or elevating your daily water ritual. Rely on fresh, seasonal ingredients to create this sophisticated non-alcoholic beverage that delights both the palate and the eyes.
Ingredients
- 4 cups filtered water
- 1 cup thinly sliced rhubarb stalks (about 2 medium stalks, choose bright pink varieties for best color)
- 1/2 cup thinly sliced English cucumber (peeled if desired for clearer infusion)
- 2 tablespoons fresh lemon juice (from about 1/2 lemon, adjust for brightness)
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- 4-5 fresh mint leaves (gently bruised to release oils)
- Ice cubes (for serving)
Instructions
- Wash the rhubarb stalks thoroughly under cold running water to remove any dirt.
- Trim off and discard the leafy tops of the rhubarb, as they contain oxalic acid and are not edible.
- Using a sharp knife, slice the rhubarb stalks into 1/4-inch thick pieces on a diagonal cut to maximize surface area for infusion.
- Wash the English cucumber and pat dry with a clean kitchen towel.
- Slice the cucumber into 1/8-inch rounds, keeping the skin on for added nutrients and visual appeal.
- Combine the sliced rhubarb and cucumber in a 64-ounce glass pitcher or infusion jar.
- Add the fresh mint leaves to the pitcher and gently press them against the side with a wooden spoon to bruise and release their aromatic oils.
- Pour the filtered water over the ingredients in the pitcher, ensuring everything is fully submerged.
- Stir in the lemon juice using a long-handled spoon, mixing gently to distribute evenly throughout the water.
- If using sweetener, add the honey or maple syrup now and stir until completely dissolved.
- Cover the pitcher with a lid or plastic wrap and refrigerate for at least 4 hours, though overnight infusion yields the most developed flavor.
- After chilling, strain the infused water through a fine-mesh sieve into serving glasses filled with ice cubes, discarding the solid ingredients.
Yield a beautifully balanced beverage where the rhubarb’s gentle tartness complements the cucumber’s clean freshness, creating layers of flavor that evolve with each sip. The pale pink liquid carries subtle floral undertones from the mint, making it particularly stunning when served in crystal-clear glassware garnished with fresh cucumber ribbons.
Rhubarb Pineapple Mocktail
Kindly consider this sophisticated non-alcoholic creation that marries the tart elegance of spring rhubarb with the tropical sweetness of pineapple. Perfect for afternoon gatherings or as a refined alcohol-free option, this mocktail balances bright acidity with subtle herbal notes. Its vibrant pink hue makes it as visually appealing as it is refreshing.
Ingredients
– 2 cups fresh rhubarb, chopped into 1-inch pieces (about 3 medium stalks)
– 1 cup pineapple juice, chilled (freshly squeezed preferred for brighter flavor)
– 1/2 cup granulated sugar (adjust for preferred sweetness level)
– 4 cups water, divided
– 1/4 cup fresh lime juice (approximately 2-3 limes)
– 8-10 fresh mint leaves, plus extra for garnish
– Ice cubes for serving
– Sparkling water or club soda to top (about 1/2 cup per serving)
Instructions
1. Combine the chopped rhubarb, sugar, and 2 cups of water in a medium saucepan over medium-high heat.
2. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer for 12-15 minutes until the rhubarb completely breaks down and becomes soft and stringy.
3. Strain the cooked rhubarb mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all the flavorful syrup while leaving behind the fibrous pulp.
4. Transfer the warm rhubarb syrup to a heatproof container and refrigerate for at least 2 hours until completely chilled to approximately 40°F.
5. Fill four tall glasses three-quarters full with fresh ice cubes, ensuring even distribution for proper chilling.
6. Pour 1/2 cup of the chilled rhubarb syrup into a cocktail shaker, then add the pineapple juice, fresh lime juice, and remaining 2 cups of cold water.
7. Gently muddle the mint leaves in the shaker to release their aromatic oils without tearing them excessively.
8. Secure the shaker lid tightly and shake vigorously for 15-20 seconds until the mixture is well-chilled and slightly frothy.
9. Strain the mixture evenly into the prepared ice-filled glasses, dividing it equally among all four servings.
10. Top each glass with approximately 2 ounces of sparkling water, pouring slowly down the side to preserve carbonation.
11. Garnish each mocktail with a fresh mint sprig and serve immediately with a reusable straw.
Delightfully layered, this mocktail offers a crisp effervescence that gives way to the rhubarb’s distinctive tartness, followed by the tropical sweetness of pineapple. The fresh mint provides a cooling finish that makes each sip remarkably refreshing. For an elegant presentation, rim the glasses with lime juice and coarse sugar, or freeze edible flowers into ice cubes for special occasions.
Rhubarb Hibiscus Iced Tea
Perfectly balancing tart and floral notes, this sophisticated iced tea transforms humble rhubarb stalks into an elegant summer beverage. The vibrant pink hue and complex flavor profile make it an impressive yet surprisingly simple addition to any warm-weather gathering. With just a few quality ingredients, you can create a refreshing drink that feels both nostalgic and distinctly modern.
Ingredients
- 1 lb fresh rhubarb stalks, chopped into 1-inch pieces (about 4 cups)
- 1/2 cup dried hibiscus flowers
- 1 cup granulated sugar (adjust to desired sweetness)
- 4 cups cold water
- Ice cubes for serving
- Fresh mint sprigs for garnish (optional)
Instructions
- Combine rhubarb pieces, hibiscus flowers, sugar, and 4 cups cold water in a medium saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
- Reduce heat to low and simmer uncovered for 15 minutes, until the rhubarb has completely softened and broken down.
- Remove the saucepan from heat and let the mixture steep for 30 minutes to develop deeper floral notes.
- Strain the liquid through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract maximum flavor.
- Discard the cooked rhubarb and hibiscus solids, being careful not to press too hard as this can make the tea cloudy.
- Refrigerate the strained tea for at least 2 hours, or until thoroughly chilled to 40°F.
- Fill tall glasses with ice cubes and pour the chilled tea over the ice.
- Garnish each glass with fresh mint sprigs if desired, gently tapping the mint to release its aroma before serving.
Finished tea presents a beautiful translucent pink color with a silky texture that glides smoothly across the palate. The initial tartness of rhubarb gives way to subtle floral undertones, creating a sophisticated balance that lingers pleasantly. For an elegant presentation, serve in tall glasses with extra hibiscus flowers frozen into ice cubes, or mix with sparkling water for a lighter spritzer variation.
Rhubarb Coconut Milkshake
Yet another spring day calls for something truly special to celebrate the season’s bounty. This rhubarb coconut milkshake transforms the tart, vibrant stalks into a creamy, dreamy treat that feels both indulgent and refreshing. With its beautiful pink hue and tropical coconut undertones, it’s the perfect sip to welcome warmer weather.
Ingredients
- 2 cups chopped fresh rhubarb (about 3-4 medium stalks, trimmed)
- 1/2 cup granulated sugar (adjust to taste based on rhubarb tartness)
- 1/4 cup water
- 2 cups vanilla ice cream (premium quality for creamier texture)
- 1 cup canned coconut milk (full-fat for richest consistency)
- 1 teaspoon fresh lime juice (brightens flavors)
- Ice cubes (as needed for desired thickness)
Instructions
- Combine chopped rhubarb, sugar, and water in a medium saucepan over medium heat.
- Cook the mixture for 8-10 minutes, stirring occasionally, until rhubarb breaks down completely into a soft compote.
- Remove saucepan from heat and let the rhubarb compote cool completely to room temperature, about 20-25 minutes. Tip: Spreading it on a baking sheet speeds up cooling.
- Scoop vanilla ice cream into a high-powered blender.
- Add cooled rhubarb compote, coconut milk, and fresh lime juice to the blender.
- Blend on high speed for 45-60 seconds until completely smooth and creamy. Tip: For a thicker shake, add 4-5 ice cubes during blending.
- Check consistency and blend 15 seconds longer if needed to incorporate all ingredients fully. Tip: Taste and add more sugar if desired, blending briefly to combine.
- Pour immediately into chilled glasses for optimal creaminess.
Oozing with velvety texture, this milkshake balances rhubarb’s signature tang with coconut’s tropical sweetness in every sip. The vibrant pink color makes it stunning served in mason jars with colorful straws, while the creamy consistency holds up beautifully when garnished with toasted coconut flakes. It’s a sophisticated twist on classic milkshakes that feels equally at home by the pool or as a dinner party finale.
Rhubarb Orange Blossom Fizz
Nestled between the seasons, this rhubarb orange blossom fizz offers a sophisticated sip that marries spring’s tartness with summer’s floral notes. Perfectly balanced and effervescent, it transforms simple ingredients into an elegant non-alcoholic beverage worthy of any celebration. The vibrant pink hue and delicate aroma make it as visually stunning as it is refreshing.
Ingredients
– 2 cups fresh rhubarb, chopped into 1-inch pieces (about 3 medium stalks)
– 1 cup granulated sugar (adjust for preferred sweetness)
– 1/2 cup water
– 2 tablespoons orange blossom water (available in Middle Eastern markets)
– 1 tablespoon fresh lemon juice (from about 1/2 lemon)
– 4 cups chilled sparkling water (or club soda)
– Ice cubes for serving
– Orange slices and fresh mint sprigs for garnish (optional)
Instructions
1. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves completely, about 3-4 minutes.
3. Reduce heat to low, cover the saucepan, and let the rhubarb cook until completely softened and breaking apart, approximately 12-15 minutes.
4. Remove the saucepan from heat and let the rhubarb mixture cool to room temperature, about 30 minutes.
5. Strain the cooled rhubarb mixture through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract all the syrup while leaving pulp behind.
6. Stir the orange blossom water and fresh lemon juice into the strained rhubarb syrup until fully incorporated.
7. Fill four tall glasses with ice cubes, dividing evenly among them.
8. Pour 1/4 cup of the rhubarb syrup into each glass over the ice.
9. Slowly top each glass with 1 cup of chilled sparkling water, pouring down the side to preserve carbonation.
10. Gently stir each drink once with a long spoon to combine the layers without losing bubbles.
11. Garnish each glass with an orange slice and fresh mint sprig if desired.
Unbelievably refreshing, this fizz delivers a delightful contrast between the sharp tang of rhubarb and the subtle floral notes of orange blossom. The effervescent texture dances on the tongue while the vibrant pink hue makes it visually captivating in crystal glasses. For an elegant presentation, serve it in champagne flutes with edible flowers floating on top, or create a stunning layered effect by pouring the syrup first, then slowly adding ice-cold sparkling water.
Rhubarb Chai Latte
Beneath autumn’s crisp embrace, few beverages marry seasonal charm with aromatic sophistication quite like this rhubarb chai latte. This vibrant fusion transforms tart rhubarb into a velvety concentrate, then marries it with warming chai spices for a drink that comforts and invigorates in equal measure. Each sip offers a delicate balance between earthy spice and bright, fruity notes, making it an ideal companion for cozy afternoons.
Ingredients
– 2 cups fresh rhubarb, chopped into ½-inch pieces (frozen works too, no need to thaw)
– ½ cup granulated sugar (adjust for preferred sweetness)
– 1 cup water
– 2 chai tea bags (or 2 tbsp loose-leaf chai blend)
– 2 cups whole milk (substitute with oat or almond milk for dairy-free)
– ¼ tsp ground cinnamon
– Whipped cream for serving, optional
Instructions
1. Combine rhubarb, sugar, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes until rhubarb is completely broken down and soft.
3. Strain the rhubarb mixture through a fine-mesh sieve into a clean bowl, pressing gently with a spoon to extract all liquid; discard the solids.
4. Return the strained rhubarb syrup to the saucepan and add chai tea bags.
5. Heat the syrup and tea bags over medium heat until steaming, about 3 minutes, then remove from heat and let steep for 5 minutes to infuse the chai flavor.
6. Remove and discard the tea bags, then stir in ground cinnamon.
7. Pour milk into a separate small saucepan and heat over medium heat until it reaches 150°F, stirring occasionally to prevent scorching.
8. Combine the warm rhubarb-chai syrup and heated milk in a large mug, stirring gently to blend.
9. Use a milk frother to aerate the latte for 20 seconds until a light foam forms on top.
10. Top with whipped cream if desired and serve immediately.
Elegantly layered with rosy hues and crowned with frothy milk, this latte delivers a silky texture that carries the earthy warmth of chai alongside rhubarb’s subtle tang. For an extra touch of indulgence, drizzle with a cinnamon stick or pair with shortbread cookies to highlight its spiced undertones. Its harmonious blend makes it equally suited for morning refreshment or evening relaxation.
Rhubarb Pomegranate Spritzer
Bursting with vibrant hues and sophisticated flavors, this Rhubarb Pomegranate Spritzer transforms humble ingredients into an elegant non-alcoholic beverage. Perfect for brunch gatherings or warm afternoons, its balance of tart and sweet notes dances across the palate with refreshing complexity. The jewel-toned presentation makes it as visually stunning as it is delicious.
Ingredients
- 2 cups fresh rhubarb stalks, chopped into 1-inch pieces (trim away any leaves)
- 1 cup pomegranate juice, preferably 100% pure for best flavor
- 1/2 cup granulated sugar, or substitute with honey for a floral note
- 2 cups cold sparkling water, chilled for maximum fizz
- 1/4 cup fresh lime juice, about 2 medium limes squeezed
- Ice cubes, preferably large to prevent quick dilution
- Fresh mint sprigs for garnish, optional but recommended
- Pomegranate arils for garnish, adds beautiful texture
Instructions
- Combine rhubarb pieces, pomegranate juice, and sugar in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally until sugar completely dissolves, about 3-4 minutes.
- Reduce heat to low, cover the saucepan, and let the rhubarb soften completely for 15 minutes, until it breaks apart easily when pressed with a spoon.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing gently on the solids to extract maximum flavor while leaving pulp behind.
- Transfer the strained syrup to an airtight container and refrigerate until completely chilled, approximately 1 hour.
- Fill four tall glasses three-quarters full with ice cubes, ensuring even distribution.
- Pour 1/2 cup of the chilled rhubarb-pomegranate syrup into each glass over the ice.
- Add 1/2 cup of cold sparkling water to each glass, pouring slowly down the side to preserve carbonation.
- Stir in 1 tablespoon of fresh lime juice per glass using a long spoon, mixing gently to combine layers without losing bubbles.
- Garnish each spritzer with a mint sprig and a sprinkle of pomegranate arils just before serving.
Unveiling a sophisticated layering of flavors, this spritzer offers a delightful contrast between the silky rhubarb infusion and the lively sparkle of carbonation. The pomegranate provides a deep fruity backbone that complements the bright citrus notes beautifully. For an extra festive touch, rim the glasses with sugar or serve with colorful paper straws that highlight its jewel-toned appearance.
Rhubarb Lavender Lemonade
Luminous pink stalks of rhubarb find their perfect floral counterpart in delicate lavender buds, creating a sophisticated lemonade that elevates the classic summer sip into an elegant garden-inspired elixir. This blush-colored beverage balances the tartness of fresh lemons with the subtle perfume of lavender and the gentle sweetness of rhubarb’s natural pectin. Each glass offers a refreshing complexity that transitions beautifully from brisk citrus notes to a soft, floral finish.
Ingredients
– 4 cups chopped fresh rhubarb (about 1 lb, trimmed of leaves)
– 1 cup granulated sugar (adjust for preferred sweetness)
– 2 tbsp dried culinary lavender buds
– 1 cup freshly squeezed lemon juice (from 6-8 medium lemons)
– 6 cups cold water (divided use)
– Ice cubes for serving
– Fresh lavender sprigs for garnish (optional)
Instructions
1. Combine chopped rhubarb, sugar, and 2 cups water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 15 minutes until rhubarb becomes completely soft and stringy.
3. Place dried lavender buds in a fine-mesh strainer and submerge them in the hot rhubarb mixture for exactly 5 minutes to infuse without becoming bitter.
4. Strain the entire mixture through cheesecloth-lined sieve, pressing gently on solids to extract maximum liquid while keeping pulp out.
5. Transfer the vibrant pink rhubarb-lavender syrup to a large pitcher and let cool to room temperature, about 45 minutes.
6. Add freshly squeezed lemon juice and remaining 4 cups cold water to the pitcher, stirring thoroughly to combine.
7. Chill the lemonade in refrigerator for at least 2 hours until thoroughly cold, allowing flavors to meld.
8. Fill glasses with ice cubes and pour the chilled lemonade over, garnishing with fresh lavender sprigs if desired.
Marbled with subtle floral notes and bright citrus, this lemonade delivers a sophisticated balance between rhubarb’s gentle tartness and lavender’s aromatic elegance. The crystal-clear pink liquid carries a delicate viscosity from the fruit’s natural pectin, creating a mouthfeel that’s both refreshing andsubstantial. For an elevated presentation, serve in tall glasses with edible flowers frozen into ice cubes or mix with sparkling water for a effervescent spritzer variation.
Rhubarb Mango Lassi
Beneath the vibrant hues of sunset lies a refreshing fusion where tart rhubarb meets tropical mango in this elegant lassi. This sophisticated twist on the classic Indian beverage balances earthy tang with sweet floral notes, creating a drink that feels both nostalgic and entirely novel. Perfect for brunch gatherings or afternoon refreshment, it transforms simple ingredients into something truly extraordinary.
Ingredients
– 1 cup fresh rhubarb, chopped into ½-inch pieces (about 2 medium stalks)
– 1 cup frozen mango chunks (thawed slightly for easier blending)
– 1 cup plain whole milk yogurt (Greek yogurt for thicker texture)
– ½ cup whole milk (substitute with almond milk for dairy-free)
– 2 tablespoons honey (adjust sweetness to preference)
– 1 teaspoon fresh lime juice (brightens flavors)
– ¼ teaspoon ground cardamom (freshly ground for best aroma)
– Ice cubes (about 1 cup)
– Fresh mint leaves for garnish (optional)
Instructions
1. Combine rhubarb pieces and ¼ cup water in a small saucepan over medium heat.
2. Cook rhubarb for 8-10 minutes, stirring occasionally, until completely softened and stringy fibers break down.
3. Transfer cooked rhubarb to a blender and let cool to room temperature, about 15 minutes (prevents yogurt from curdling).
4. Add mango chunks, yogurt, milk, honey, lime juice, and cardamom to the blender with cooled rhubarb.
5. Blend on high speed for 45-60 seconds until completely smooth and frothy.
6. Add ice cubes and pulse 3-4 times until crushed but still slightly chunky for texture.
7. Taste and adjust sweetness with additional honey if desired, blending briefly to incorporate.
8. Pour into chilled glasses immediately for optimal creaminess.
9. Garnish with fresh mint leaves if using.
Luxuriously creamy with a delicate pink-orange hue, this lassi offers a velvety texture punctuated by subtle ice crystals. The rhubarb provides an intriguing tartness that cuts through the mango’s tropical sweetness, while cardamom adds warm aromatic depth. Serve in tall glasses with colorful paper straws for garden parties, or layer it with granola for an elegant breakfast parfait.
Rhubarb Rosemary Smash
Beneath its rustic charm lies a sophisticated balance of tart and herbal notes, this rhubarb rosemary smash transforms humble ingredients into an elegant seasonal cocktail. Perfect for autumn gatherings, it captures the essence of October with its vibrant pink hue and aromatic complexity.
Ingredients
– 2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 medium stalks)
– 3/4 cup granulated sugar (adjust for preferred sweetness)
– 1 cup water
– 4 fresh rosemary sprigs, plus extra for garnish
– 2 ounces gin (or vodka for a neutral alternative)
– 1 ounce fresh lime juice
– Ice cubes
– Club soda to top
– Lime wheels for garnish
Instructions
1. Combine rhubarb, sugar, water, and 2 rosemary sprigs in a medium saucepan over medium heat. 2. Bring the mixture to a gentle simmer, stirring occasionally until sugar dissolves completely, about 3-4 minutes. 3. Reduce heat to low and cook uncovered until rhubarb breaks down into a soft pulp, approximately 12-15 minutes. 4. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently on solids to extract maximum syrup while avoiding bitterness from over-pressing. 5. Discard the solids and let the rhubarb rosemary syrup cool completely to room temperature, about 30 minutes. 6. Fill a cocktail shaker with ice cubes until two-thirds full. 7. Pour 2 ounces of gin, 1 ounce of fresh lime juice, and 2 ounces of the cooled rhubarb rosemary syrup into the shaker. 8. Vigorously shake for 15-20 seconds until the outside of the shaker becomes frosty and well-chilled. 9. Fill a highball glass with fresh ice cubes, leaving about 1 inch of space at the top. 10. Strain the shaken mixture into the prepared glass through a Hawthorne strainer to catch any ice shards. 11. Top with 2-3 ounces of club soda, pouring slowly down the side to preserve carbonation. 12. Garnish with a fresh rosemary sprig and lime wheel by gently clapping the rosemary between your palms to release its aromatic oils before placing. A silky texture carries the bright tartness of rhubarb, beautifully tempered by woody rosemary undertones that linger on the palate. The effervescent finish makes it particularly refreshing when served alongside sharp cheeses or drizzled over vanilla ice cream for an unexpected dessert cocktail.
Rhubarb Blueberry Slushie
Warm autumn afternoons call for vibrant refreshment, and this rhubarb blueberry slushie delivers both visual drama and sophisticated flavor. The jewel-toned combination of tart rhubarb and sweet blueberries creates a perfectly balanced frozen treat that feels both nostalgic and contemporary. This elegant slushie transforms simple seasonal produce into an impressive non-alcoholic beverage worthy of any gathering.
Ingredients
– 2 cups fresh or frozen rhubarb, chopped into 1-inch pieces (thaw if frozen)
– 1 cup fresh blueberries (frozen works well for thicker texture)
– 1/2 cup granulated sugar (adjust based on fruit sweetness)
– 1 cup water
– 2 tablespoons fresh lemon juice (bottled works in a pinch)
– 2 cups ice cubes (crushed ice blends more smoothly)
Instructions
1. Combine rhubarb, blueberries, sugar, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer for 8-10 minutes until rhubarb becomes completely tender and easily mashed with a spoon.
3. Stir in lemon juice thoroughly, which will brighten the flavors and help preserve the vibrant color.
4. Carefully transfer the hot fruit mixture to a blender, adding precaution as steam can build up when blending warm liquids.
5. Blend on high speed for 45-60 seconds until completely smooth and no fruit chunks remain.
6. Pour the pureed mixture through a fine-mesh strainer into a large bowl, pressing with a spatula to extract maximum liquid while removing fibrous pulp.
7. Cool the strained liquid to room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours until thoroughly chilled.
8. Add the chilled fruit base and ice cubes to a powerful blender, pulsing initially to break up the ice.
9. Blend on high speed for 60-90 seconds, pausing to scrape down sides if needed, until the mixture reaches a uniform slushie consistency with no visible ice chunks.
10. Immediately pour into chilled glasses and serve. For optimal texture, serve within 10 minutes of blending as the slushie will begin to separate if left standing.
Frosty and refreshing, this slushie offers a delightful contrast between the sharp tang of rhubarb and the mellow sweetness of blueberries. The semi-frozen texture melts beautifully on the tongue, releasing layers of complex fruit flavor. Consider garnishing with fresh mint sprigs or a skewer of additional blueberries for an elegant presentation that elevates this simple treat.
Rhubarb Cardamom Iced Coffee
Warm weather calls for sophisticated refreshments, and this rhubarb cardamom iced coffee delivers an exquisite balance of tart, spicy, and robust flavors. The jewel-toned rhubarb syrup transforms ordinary cold brew into an elegant afternoon indulgence that feels both nostalgic and refreshingly modern. With its aromatic cardamom undertones and vibrant pink hue, this beverage elevates simple ingredients into something truly special.
Ingredients
- 2 cups chopped fresh rhubarb (about 3-4 stalks, trimmed)
- 1 cup granulated sugar (adjust for desired sweetness)
- 4 cups cold brew coffee, chilled (or strongly brewed coffee cooled to room temperature)
- 1 teaspoon ground cardamom (freshly ground for optimal flavor)
- 1 cup ice cubes (preferably large cubes that melt slowly)
- ½ cup heavy cream, optional (for a richer texture)
Instructions
- Combine rhubarb, sugar, and 1 cup water in a medium saucepan over medium heat.
- Stir continuously until sugar completely dissolves, about 2-3 minutes.
- Add ground cardamom and reduce heat to low, simmering for 15 minutes until rhubarb breaks down completely.
- Strain the mixture through a fine-mesh sieve into a heatproof bowl, pressing gently on solids to extract maximum syrup.
- Discard the rhubarb pulp and let the syrup cool to room temperature, approximately 30 minutes.
- Fill four tall glasses with ice cubes, dividing evenly among them.
- Pour 1 cup cold brew coffee into each glass over the ice.
- Add ¼ cup of the cooled rhubarb-cardamom syrup to each glass, stirring gently to combine.
- For a creamier version, slowly drizzle 2 tablespoons heavy cream over the top of each drink without stirring.
- Serve immediately with a long spoon for mixing if desired.
Heavenly layers of tart rhubarb and aromatic cardamom create a sophisticated dance against the deep coffee base, while the optional cream adds a velvety richness that mellows the bright acidity. The vibrant pink syrup swirls beautifully through the dark coffee, making each glass as visually stunning as it is delicious. Consider garnishing with a fresh rhubarb ribbon or cardamom pod for an extra touch of elegance.
Summary
Outstanding! Whether you’re hosting a summer gathering or just craving something special, these rhubarb drinks offer endless possibilities. We hope you find a new favorite among these 20 refreshing recipes. Don’t forget to share which ones you love in the comments below and pin this article to your Pinterest boards to save for your next drink-making adventure!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
