18 Refreshing Rhubarb Drink Recipes Delicious

Zesty and vibrant, rhubarb isn’t just for pies anymore! Dive into our roundup of 18 Refreshing Rhubarb Drink Recipes that promise to delight your taste buds and quench your thirst. Perfect for home cooks looking to explore seasonal favorites, these concoctions range from sweet to tart, offering something for every palate. Ready to shake up your drink game? Let’s get mixing!

Rhubarb Lemonade

Oh, the joys of summer sipping! Our Rhubarb Lemonade is like a backyard party in a glass—tangy, sweet, and just a little bit sassy. It’s the perfect way to turn those garden rhubarb stalks into something downright delightful.

Ingredients

• 2 cups fresh rhubarb, finely chopped
• 1 cup granulated sugar
• 4 cups cold water, divided
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and 1 cup of water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to low and simmer for 10 minutes, or until the rhubarb is completely broken down and the mixture has thickened slightly.
3. Remove the saucepan from the heat and strain the rhubarb mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract all the liquid. Discard the solids.
4. Add the remaining 3 cups of cold water and the freshly squeezed lemon juice to the pitcher, stirring to combine.
5. Chill the lemonade in the refrigerator for at least 1 hour, or until thoroughly cooled.
6. Serve over ice cubes, garnished with fresh mint leaves for a pop of color and aroma.

Who knew rhubarb could be this refreshing? The lemonade boasts a vibrant pink hue and a perfect balance of tart and sweet, with the rhubarb adding a unique depth. Try serving it in mason jars with striped paper straws for that extra touch of summer charm.

Strawberry Rhubarb Smoothie

Mmm, nothing says ‘summer’ like the tangy-sweet dance of strawberries and rhubarb in a glass—except maybe this Strawberry Rhubarb Smoothie, which is basically summer in sip form. Let’s blend up some joy, shall we?

Ingredients

• 1 cup fresh strawberries, hulled and halved
• 1/2 cup rhubarb, finely chopped
• 1/2 cup Greek yogurt, preferably full-fat for creaminess
• 1/2 cup almond milk, unsweetened
• 1 tbsp honey, locally sourced for that extra love
• 1/2 tsp vanilla extract, pure not imitation
• 1 cup ice cubes

Instructions

1. In a high-powered blender, combine the fresh strawberries and finely chopped rhubarb.
2. Add the Greek yogurt, almond milk, honey, and vanilla extract to the blender. Tip: For a smoother texture, let the ingredients sit for 5 minutes to soften slightly.
3. Blend on high for 30 seconds, then add the ice cubes. Tip: Crushing the ice slightly before adding can prevent blender blade wear.
4. Continue blending for an additional 45 seconds, or until the mixture is completely smooth and no ice chunks remain. Tip: If the smoothie is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
5. Pour into chilled glasses and serve immediately. Enjoy the vibrant pink hue and the refreshing, tangy-sweet flavor profile that’s perfectly balanced.

Every sip of this smoothie is a creamy, dreamy escape with a delightful tang that wakes up your taste buds. Try garnishing with a thin slice of rhubarb or a strawberry on the rim for that Instagram-worthy finish.

Rhubarb Mint Cooler

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Ingredients

• 2 cups fresh rhubarb, finely chopped
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup fresh mint leaves, tightly packed
• 2 tbsp fresh lemon juice
• 4 cups sparkling water, chilled
• Ice cubes, for serving

Instructions

1. In a medium saucepan, combine the finely chopped rhubarb, granulated sugar, and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to low and simmer for 10 minutes, or until the rhubarb is completely broken down and the mixture has thickened slightly.
3. Remove the saucepan from the heat and stir in the fresh mint leaves. Let the mixture steep for 15 minutes to infuse the mint flavor.
4. Strain the mixture through a fine-mesh sieve into a pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids.
5. Stir in the fresh lemon juice and refrigerate the rhubarb-mint syrup until completely chilled, about 2 hours.
6. To serve, fill glasses with ice cubes and pour 1/2 cup of the chilled rhubarb-mint syrup into each glass. Top with 1 cup of sparkling water and stir gently to combine.
7. Garnish with a sprig of fresh mint or a thin slice of lemon, if desired, and serve immediately.

Oozing with vibrant flavors, this Rhubarb Mint Cooler is a symphony of tart and sweet, with a refreshing minty finish. Serve it in mason jars with colorful straws for a playful twist that’ll make your guests feel like they’re sipping on summer itself.

Sparkling Rhubarb Punch

Kick off your summer soirée with a glass of this effervescent Sparkling Rhubarb Punch that’s as bubbly as your personality. It’s the perfect blend of tart and sweet, with a fizzy twist that’ll have your guests guessing your secret ingredient (spoiler: it’s love, and also a splash of prosecco).

Ingredients

• 2 cups fresh rhubarb, finely chopped
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp fresh ginger, grated
• 1 lemon, juiced
• 2 cups sparkling water, chilled
• 1 cup prosecco, chilled
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the finely chopped rhubarb, granulated sugar, water, and grated ginger. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to low and simmer for 10 minutes, or until the rhubarb is completely broken down and the mixture has thickened slightly.
3. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
4. Stir the freshly squeezed lemon juice into the strained rhubarb syrup. Allow the syrup to cool to room temperature, then refrigerate until chilled, about 1 hour.
5. In a large pitcher, combine the chilled rhubarb syrup, sparkling water, and prosecco. Stir gently to mix.
6. Fill glasses with ice cubes and pour the punch over the ice. Garnish each glass with fresh mint leaves before serving.

Vibrant and refreshing, this Sparkling Rhubarb Punch boasts a delightful balance of tart rhubarb and sweet effervescence. Serve it in vintage glassware for a touch of whimsy, or add a splash of vodka for an adults-only twist.

Rhubarb Ginger Beer

Yikes, it’s hotter than a jalapeño’s armpit out there! Cool down with this zesty Rhubarb Ginger Beer that’ll tickle your taste buds and knock the heat right out of the park. It’s like summer in a glass, but without the sunburn.

Ingredients

• 2 cups fresh rhubarb, finely chopped
• 1 cup granulated sugar
• 1/4 cup fresh ginger, grated
• 1/2 cup fresh lemon juice
• 4 cups cold sparkling water
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the finely chopped rhubarb, granulated sugar, and grated ginger. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the sugar dissolves, about 10 minutes.
2. Remove the saucepan from heat and stir in the fresh lemon juice. Let the mixture cool to room temperature, approximately 20 minutes.
3. Strain the rhubarb mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids.
4. Add the cold sparkling water to the pitcher and stir gently to combine.
5. Fill glasses with ice cubes and pour the Rhubarb Ginger Beer over the ice. Garnish each glass with fresh mint leaves.

Serve this effervescent elixir immediately and watch as the vibrant pink hue and spicy-sweet flavor profile become the life of the party. The ginger adds a fiery kick that’s perfectly balanced by the rhubarb’s tartness, making each sip a refreshing adventure. For an extra twist, add a splash of vodka to transform it into a cheeky cocktail that’ll have everyone talking.

Rhubarb Iced Tea

Absolutely nothing beats the tangy twist of rhubarb to kick your iced tea game up a notch, especially when the summer heat is doing its best impression of a sauna. This rhubarb iced tea is your ticket to refreshment town, with a flavor so vibrant it’ll make your taste buds do a happy dance.

Ingredients

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 4 cups filtered water
• 2 tbsp fresh lemon juice
• 4 black tea bags
• 2 cups ice cubes
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and filtered water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the rhubarb is completely softened and the liquid has taken on a deep pink hue.
3. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the rhubarb to extract all the liquid. Discard the solids.
4. Add the fresh lemon juice to the pitcher and stir to combine. This not only adds a bright acidity but also helps to preserve the vibrant color of the tea.
5. In a separate small saucepan, bring 2 cups of water to a boil. Remove from the heat, add the black tea bags, and steep for 5 minutes for optimal flavor extraction.
6. Remove the tea bags, being careful not to squeeze them (which can release bitter tannins), and add the brewed tea to the pitcher with the rhubarb syrup.
7. Stir the mixture well, then refrigerate until thoroughly chilled, about 2 hours.
8. To serve, fill glasses with ice cubes and pour the chilled rhubarb iced tea over the top. Garnish each glass with a few fresh mint leaves for an aromatic finish.

This rhubarb iced tea boasts a perfectly balanced sweet-tart flavor profile, with a silky smooth texture that’s irresistibly refreshing. Try serving it with a slice of lemon or a sprig of lavender for an extra special touch that’ll impress even the most discerning of tea connoisseurs.

Rhubarb Apple Cider

Picture this: a crisp autumn afternoon, the leaves are doing their best confetti impression, and you’re sipping on a glass of something that tastes like fall decided to throw a party in your mouth. That’s right, we’re talking about Rhubarb Apple Cider—the unofficial mascot of sweater weather.

Ingredients

• 4 cups fresh rhubarb, diced into 1/2-inch pieces
• 6 cups unfiltered apple cider
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 tsp whole cloves
• 1/2 tsp freshly grated nutmeg
• 1 orange, thinly sliced

Instructions

1. In a large pot, combine the diced rhubarb and apple cider over medium-high heat. Bring to a gentle boil, then reduce heat to simmer for 15 minutes, stirring occasionally.
2. Add the granulated sugar, cinnamon stick, whole cloves, and freshly grated nutmeg to the pot. Stir until the sugar is completely dissolved.
3. Gently place the thinly sliced orange into the mixture. Simmer for an additional 10 minutes, allowing the flavors to meld together beautifully.
4. Remove the pot from heat and let the mixture cool for 5 minutes. Strain through a fine-mesh sieve into a pitcher, pressing lightly on the solids to extract all the flavorful liquid.
5. Discard the solids and serve the cider warm, or chill in the refrigerator for a refreshing cold version.

Absolutely divine, this Rhubarb Apple Cider boasts a perfect balance of tart and sweet, with a spicy warmth that hugs your soul. Serve it in a hollowed-out apple for an Instagram-worthy presentation that screams ‘autumn goals.’

Rhubarb Mojito

Who knew that the tangy punch of rhubarb could elevate the classic mojito to such dizzying heights? This Rhubarb Mojito is a cheeky twist on the traditional, blending the herbaceous freshness of mint with the bold, tart flavors of rhubarb for a cocktail that’s as refreshing as it is Instagram-worthy.

Ingredients

• 1 cup fresh rhubarb, finely diced
• 1/2 cup granulated sugar
• 1/2 cup water
• 10 fresh mint leaves, plus extra for garnish
• 2 oz white rum
• 1 oz fresh lime juice
• 1/2 cup club soda, chilled
• Ice cubes

Instructions

1. In a small saucepan over medium heat, combine the diced rhubarb, granulated sugar, and water. Stir until the sugar dissolves, then simmer for 10 minutes until the rhubarb is soft and the mixture has thickened slightly. Remove from heat and let cool to room temperature. Tip: For a smoother syrup, strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid.
2. In a sturdy glass, muddle the mint leaves gently to release their oils. Avoid over-muddling to prevent bitterness.
3. Fill the glass halfway with ice cubes. Pour in the rum and lime juice, then add 2 tablespoons of the rhubarb syrup. Tip: Adjust the amount of syrup based on your sweetness preference, but remember, rhubarb is tart!
4. Top with club soda and stir gently to combine. Garnish with a sprig of mint and a thin slice of rhubarb for a pop of color. Tip: For an extra chill, place your glass in the freezer for 5 minutes before assembling the drink.

This Rhubarb Mojito dances on the palate with a perfect balance of sweet, tart, and herbal notes. Serve it in a copper mug for a rustic touch, or alongside a slice of pound cake to complement its vibrant flavors.

Rhubarb Margarita

Daring to dive into the world of cocktails with a twist? Let’s shake things up with a Rhubarb Margarita that’s as bold and sassy as your aunt’s Thanksgiving stories. This isn’t just any margarita; it’s a vibrant, tangy adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup fresh rhubarb, finely chopped
• 1/2 cup granulated sugar
• 1/2 cup water
• 2 oz premium silver tequila
• 1 oz Cointreau
• 1 oz fresh lime juice
• Ice cubes
• Coarse salt, for rimming
• Lime wheel, for garnish

Instructions

1. In a small saucepan over medium heat, combine the rhubarb, sugar, and water. Bring to a simmer, stirring occasionally, until the rhubarb is completely broken down and the mixture has thickened slightly, about 10 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids and let the syrup cool to room temperature. Tip: For a smoother syrup, let it sit for an extra 5 minutes before straining.
2. Rim a margarita glass by rubbing a lime wedge around the edge and dipping it into coarse salt. Fill the glass with ice to chill.
3. In a cocktail shaker, combine 1 oz of the rhubarb syrup, tequila, Cointreau, and lime juice. Fill the shaker with ice and shake vigorously for 15 seconds. Tip: The harder you shake, the frostier your margarita will be.
4. Discard the ice from the prepared glass and strain the margarita into it. Garnish with a lime wheel. Tip: For an extra kick, add a thin slice of fresh jalapeño to the shaker before mixing.

Kick back and savor the perfect balance of sweet, tart, and boozy in every sip. The Rhubarb Margarita boasts a velvety texture with a punchy rhubarb tang that plays beautifully with the sharpness of lime and the warmth of tequila. Serve it at your next brunch for a cocktail that’s as Instagram-worthy as it is delicious.

Rhubarb Sangria

Sangria, but make it rhubarb—because why should strawberries have all the fun? This twist on the classic pitcher drink is a tart, tangy, and slightly sweet symphony that’ll have your taste buds dancing faster than you can say ‘refill, please.’

Ingredients

• 1 cup rhubarb, finely chopped
• 1/2 cup granulated sugar
• 1 bottle (750 ml) dry white wine
• 1/2 cup brandy
• 1 cup sparkling water
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1 cup strawberries, hulled and quartered
• Ice cubes, for serving

Instructions

1. In a medium saucepan over medium heat, combine the rhubarb and sugar. Cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely.
2. In a large pitcher, combine the cooled rhubarb mixture, white wine, brandy, sparkling water, orange slices, lime slices, and strawberries. Stir gently to mix.
3. Refrigerate the sangria for at least 4 hours, or overnight, to allow the flavors to meld. Tip: The longer it sits, the more pronounced the rhubarb flavor becomes.
4. Fill glasses with ice cubes and pour the sangria over the ice, ensuring each glass gets a generous amount of fruit. Tip: For an extra chill, freeze some of the sangria in ice cube trays and use those instead of regular ice to avoid dilution.
5. Serve immediately. Tip: Garnish with a fresh rhubarb stalk or a strawberry on the rim for a photogenic finish.

Now, this isn’t your average sangria. The rhubarb brings a puckery punch that’s perfectly balanced by the sweetness of the strawberries and the citrusy zing of the orange and lime. Serve it in mason jars for a rustic touch, or go full glam with champagne flutes—because why not?

Rhubarb Vodka Spritzer

Craving something that tickles your taste buds with a tangy twist and a boozy kick? Look no further than this Rhubarb Vodka Spritzer, a concoction that’s as vibrant in flavor as it is in color, perfect for those late summer evenings when you’re feeling a little fancy but mostly just thirsty.

Ingredients

• 1 cup fresh rhubarb, finely chopped
• 1/2 cup granulated sugar
• 1 cup water
• 2 oz premium vodka
• 1/2 cup club soda, chilled
• Ice cubes
• 1 sprig fresh mint, for garnish

Instructions

1. In a medium saucepan, combine the finely chopped rhubarb, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to low and let the mixture simmer gently for 10 minutes, or until the rhubarb is completely softened and the liquid has taken on a pink hue.
3. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and let the syrup cool to room temperature. Tip: For a clearer syrup, avoid pressing too hard on the solids.
4. Fill a tall glass with ice cubes. Pour 2 oz of premium vodka over the ice.
5. Add 2 oz of the cooled rhubarb syrup to the glass. Tip: Adjust the amount of syrup based on your sweetness preference.
6. Top with 1/2 cup of chilled club soda and gently stir to combine. Tip: Stir gently to preserve the carbonation of the club soda.
7. Garnish with a sprig of fresh mint and serve immediately.

Unleash the vibrant, tangy sweetness of rhubarb in every sip, balanced perfectly with the smoothness of vodka and the effervescence of club soda. Serve it in a mason jar for a rustic touch or a champagne flute for an extra dash of elegance.

Rhubarb Bellini

Oh, the Rhubarb Bellini—where the tartness of rhubarb meets the effervescence of prosecco in a dance of flavors that’ll make your taste buds throw a party. This isn’t just a drink; it’s a pink-hued celebration in a glass, perfect for brunches that turn into afternoon affairs or when you’re pretending to be fancy while wearing pajamas.

Ingredients

• 1 cup rhubarb simple syrup (made from 1 cup granulated sugar, 1 cup water, and 2 cups diced rhubarb)
• 1 bottle (750ml) chilled prosecco
• 1/2 cup freshly squeezed lemon juice
• Ice cubes, for serving
• Thinly sliced rhubarb stalks, for garnish

Instructions

1. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1 cup water, and 2 cups diced rhubarb. Bring to a simmer, stirring occasionally, until the sugar dissolves and the rhubarb softens, about 10 minutes. Remove from heat and let cool completely. Strain through a fine-mesh sieve into a clean jar, pressing on the solids to extract all the syrup. Discard the solids. Tip: Make the syrup a day ahead for deeper flavor and less last-minute fuss.
2. In a large pitcher, combine 1 cup of the rhubarb simple syrup with 1/2 cup freshly squeezed lemon juice. Stir well to blend. Tip: Taste and adjust the sweetness by adding more syrup if desired, but remember the prosecco will add its own sweetness.
3. Just before serving, slowly pour in the chilled prosecco, stirring gently to combine. Tip: Pouring slowly preserves the bubbles, making your Bellini as fizzy as your personality.
4. Fill glasses with ice cubes, then pour the Rhubarb Bellini over the ice. Garnish each glass with a thinly sliced rhubarb stalk.

Now, the Rhubarb Bellini is a symphony of sweet, tart, and bubbly, with a texture that’s as smooth as your moves on the dance floor. Serve it in vintage coupe glasses for an Instagram-worthy moment, or straight from the pitcher if you’re among friends who don’t judge.

Rhubarb Coconut Water Refresher

Mmm, nothing says summer quite like the tangy punch of rhubarb paired with the tropical whisper of coconut water. This Rhubarb Coconut Water Refresher is your ticket to beating the heat with a drink that’s as vibrant in flavor as it is in color.

Ingredients

• 2 cups fresh rhubarb, finely chopped
• 4 cups coconut water, chilled
• 1/2 cup granulated sugar
• 1 tbsp fresh lime juice
• 1/4 tsp vanilla extract
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the finely chopped rhubarb, granulated sugar, and 1/2 cup of coconut water. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb is completely broken down, about 10 minutes.
2. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Stir in the remaining coconut water, fresh lime juice, and vanilla extract into the strained rhubarb liquid. Chill the mixture in the refrigerator for at least 1 hour to allow the flavors to meld.
4. Fill glasses with ice cubes and pour the chilled rhubarb coconut water refresher over the ice. Garnish each glass with fresh mint leaves before serving.

Delightfully refreshing, this drink offers a perfect balance of sweet and tart with a silky smooth texture that glides over your palate. Serve it in a hollowed-out coconut for an extra tropical twist that’ll have your guests swooning.

Rhubarb Basil Smash

Now, let’s dive into a concoction that’s as bold in flavor as it is in name—a drink that’ll have your taste buds doing the tango. The Rhubarb Basil Smash is your ticket to summer in a glass, blending the tart punch of rhubarb with the herbaceous whisper of basil, all shaken up into a refreshingly rebellious sip.

Ingredients

• 1 cup rhubarb, finely diced
• 1/4 cup granulated sugar
• 1/4 cup water
• 6 large basil leaves, plus extra for garnish
• 2 oz gin
• 1 oz fresh lemon juice
• 1/2 oz simple syrup
• Ice cubes
• Soda water, to top

Instructions

1. In a small saucepan over medium heat, combine the rhubarb, sugar, and water. Stir until the sugar dissolves, then simmer for 10 minutes, until the rhubarb is soft and the mixture is syrupy. Remove from heat and let cool completely.
2. In a cocktail shaker, muddle the basil leaves gently to release their oils without tearing them apart.
3. Add the cooled rhubarb syrup, gin, lemon juice, and simple syrup to the shaker. Fill with ice and shake vigorously for 15 seconds, until well-chilled.
4. Strain the mixture into a glass filled with fresh ice, ensuring a smooth pour to leave any pulp behind.
5. Top with a splash of soda water for a fizzy lift, and garnish with a fresh basil leaf for an aromatic finish.

Yield a glass that’s a vibrant pink hue, with a texture that’s both silky and effervescent. The Rhubarb Basil Smash dances on the palate with a perfect balance of sweet, tart, and herbal notes—ideal for sipping under the sun or as a bold start to your evening soiree.

Rhubarb Pineapple Juice

Vividly vibrant and bursting with tangy sweetness, our Rhubarb Pineapple Juice is the liquid sunshine your taste buds have been dreaming of. Perfect for those sweltering summer days or when you’re just in the mood to sip on something spectacularly refreshing.

Ingredients

• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 2 cups fresh pineapple, cubed
• 1/4 cup organic cane sugar
• 1 cup filtered water
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine the diced rhubarb, cubed pineapple, organic cane sugar, and filtered water. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes, stirring occasionally, until the fruits are completely softened.
2. Remove the saucepan from heat and let the mixture cool for 10 minutes. This allows the flavors to meld beautifully.
3. Transfer the mixture to a blender, add the freshly squeezed lemon juice and pure vanilla extract, and blend on high for 1 minute until smooth. Tip: For a silkier texture, strain the juice through a fine-mesh sieve.
4. Chill the juice in the refrigerator for at least 2 hours before serving to enhance its refreshing qualities. Tip: Serve over ice with a sprig of mint for an extra touch of elegance.
5. Enjoy your Rhubarb Pineapple Juice immediately, or store in an airtight container in the refrigerator for up to 3 days. Tip: Freeze into popsicle molds for a fun, frozen treat.

Now, this isn’t just any juice—it’s a symphony of flavors with the perfect balance of tart and sweet, offering a velvety texture that dances on the palate. Try serving it in hollowed-out pineapple halves for a show-stopping presentation that’ll have everyone talking.

Rhubarb Cucumber Detox Water

Just when you thought hydration couldn’t get any more exciting, along comes this vibrant Rhubarb Cucumber Detox Water to shake up your routine. Packed with crisp, refreshing flavors and a punch of color, it’s the perfect sip to make you feel like a wellness guru without trying too hard.

Ingredients

• 2 cups filtered water, chilled
• 1/2 cup rhubarb stalks, thinly sliced (about 1 medium stalk)
• 1/2 English cucumber, thinly sliced
• 1 tbsp fresh mint leaves, gently crushed
• 1 tsp raw honey, preferably local
• Ice cubes, as needed

Instructions

1. In a large pitcher, combine the chilled filtered water, thinly sliced rhubarb stalks, and thinly sliced English cucumber.
2. Add the gently crushed fresh mint leaves to the pitcher, ensuring they’re fully submerged to release their aromatic oils.
3. Drizzle the raw honey into the mixture, stirring gently with a long spoon until it’s completely dissolved. Tip: For a smoother infusion, warm the honey slightly before adding.
4. Fill the pitcher with ice cubes to the brim, then give it one final gentle stir to chill the ingredients evenly.
5. Let the detox water sit in the refrigerator for at least 2 hours to allow the flavors to meld beautifully. Tip: The longer it infuses, the more pronounced the flavors become.
6. Before serving, give the pitcher another gentle stir to redistribute the flavors. Tip: For an extra touch of elegance, serve with a slice of cucumber or rhubarb on the rim of each glass.

Outrageously refreshing with a subtle sweetness and a hint of tartness, this detox water is a symphony of flavors that dance on your palate. Serve it in a clear glass to admire its gorgeous pink hue, or jazz it up with a sprig of mint for that Instagram-worthy finish.

Rhubarb Chai Latte

Hold onto your mugs, folks, because we’re about to spice up your latte game with a twist that’ll make your taste buds dance—the Rhubarb Chai Latte. It’s like your favorite chai got a glamorous makeover with a tart, tangy rhubarb syrup that’s downright addictive.

Ingredients

• 1 cup rhubarb, finely chopped
• 1 cup granulated sugar
• 1 cup water
• 2 chai tea bags
• 1 cup whole milk
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground ginger

Instructions

1. In a small saucepan over medium heat, combine the rhubarb, sugar, and water. Bring to a simmer, stirring occasionally, until the sugar dissolves and the rhubarb breaks down, about 10 minutes.
2. Strain the rhubarb syrup through a fine-mesh sieve into a clean jar, pressing on the solids to extract all the liquid. Discard the solids. Tip: For a smoother syrup, let it cool slightly before straining.
3. In another saucepan, heat the milk over medium heat until steaming but not boiling, about 3 minutes. Add the chai tea bags and let steep for 5 minutes, then remove the tea bags.
4. Whisk the vanilla extract, cinnamon, cardamom, and ginger into the chai-infused milk until well combined. Tip: For an extra frothy latte, use a milk frother or whisk vigorously.
5. Pour the rhubarb syrup into the bottom of a mug, followed by the spiced chai milk. Stir gently to combine. Tip: Adjust the amount of syrup to your taste preference for sweetness.

Kick back and savor the harmonious blend of spicy chai and tart rhubarb in this latte—it’s a cozy hug in a mug with a cheeky kick. Serve it with a cinnamon stick stirrer for an extra dash of drama and flavor.

Rhubarb Hot Toddy

Rhubarb hot toddies are the rebellious cousins of your grandma’s tea—bold, a little tart, and unapologetically vibrant. Imagine sipping on a cocktail that’s equal parts cozy and cheeky, with a rhubarb twist that’ll make your taste buds do a double take.

Ingredients

• 1 cup fresh rhubarb, finely chopped
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/2 tsp whole cloves
• 2 cups water
• 2 oz bourbon
• 1 tbsp honey
• 1/2 lemon, juiced
• 1 star anise pod

Instructions

1. In a medium saucepan, combine the rhubarb, sugar, cinnamon stick, cloves, and water. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes, stirring occasionally, until the rhubarb is completely broken down.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
3. Return the strained liquid to the stove over low heat. Add the bourbon, honey, lemon juice, and star anise. Warm for 5 minutes, stirring gently, until the honey is fully dissolved.
4. Remove the star anise and cinnamon stick before serving. Pour into heatproof glasses and enjoy immediately.

This rhubarb hot toddy is a symphony of flavors—tangy, sweet, and spicy, with a velvety texture that coats your throat in the most comforting way. Serve it with a cinnamon stick stirrer for an extra dash of drama, or pair it with a slice of gingerbread for a match made in dessert heaven.

Conclusion

Great choices await in our roundup of 18 refreshing rhubarb drink recipes! Whether you’re craving something sweet, tart, or uniquely flavorful, there’s a recipe here to quench your thirst. We’d love to hear which ones become your favorites—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for others to discover. Happy sipping!