Homemade Pink Rhubarb Lemonade

This pale pink Rhubarb Lemonade is perfect for summer and requires no lemon squeezing. The lemons get blended, rind and all, for a sweet and tart drink to beat the heat.


  • 1 pound rhubarb, chopped
  • 1 cup granulated sugar
  • 2 whole lemons, scrubbed and cut into wedges
  • 1/4 cup + 6 cups water, divided


  1. Combine 1/4 cup of water, rhubarb and sugar in a large saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until rhubarb is tender, about 10 minutes. Remove from heat and let cool.
  2. Combine rhubarb, lemon wedges, and water in a blender (you may need to do this in batches depending on the size of your blender. Blend on high until smooth and pureed. Strain.
  3. Add more water (1 cup at a time) if it seems too thick. Chill completely and serve over ice.