Get ready to transform that vibrant rhubarb in your garden or market into something spectacular! As summer heats up, we’re all craving cool, refreshing sips. This collection of 18 rhubarb drink recipes is your ticket to quenching that thirst with everything from sparkling spritzers to cozy mocktails. Let’s dive in and discover your new favorite way to enjoy this tangy, seasonal star.
Sparkling Rhubarb Lemonade
Get ready to shake up your drink game with this fizzy, tart, and totally refreshing Sparkling Rhubarb Lemonade. Grab your rhubarb and let’s make a batch that screams summer in a glass.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the rhubarb syrup:
– 2 cups chopped fresh rhubarb (about 3 stalks)
– 1 cup granulated sugar
– 1 cup water
For the lemonade base:
– 1 cup freshly squeezed lemon juice (from about 6 lemons)
– 4 cups cold water
For serving:
– 2 cups chilled sparkling water
– Ice cubes
– Fresh mint sprigs or lemon slices for garnish (optional)
Instructions
1. Combine the chopped rhubarb, granulated sugar, and 1 cup water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the rhubarb is completely soft and broken down.
3. Strain the hot syrup through a fine-mesh sieve into a heatproof bowl or measuring cup, pressing on the solids with the back of a spoon to extract all liquid; discard the solids.
4. Let the rhubarb syrup cool to room temperature for about 30 minutes, then refrigerate until cold, at least 1 hour. Tip: Speed up cooling by placing the bowl in an ice bath.
5. In a large pitcher, combine the chilled rhubarb syrup and 1 cup freshly squeezed lemon juice.
6. Add 4 cups cold water to the pitcher and stir well until fully mixed.
7. Fill serving glasses with ice cubes.
8. Pour the lemonade base into each glass, filling about two-thirds full.
9. Top each glass with chilled sparkling water, leaving about 1/2 inch of space at the top. Tip: Add sparkling water just before serving to keep it fizzy.
10. Gently stir each glass once to combine. Tip: For a stronger flavor, let the lemonade base sit in the fridge for 2 hours before serving.
11. Garnish with fresh mint sprigs or lemon slices if desired.
A vibrant pink hue with a lively fizz, this lemonade balances the tartness of rhubarb and lemon with a subtle sweetness. Serve it over ice for a crisp, refreshing sip, or get creative by adding a splash of vodka for a sparkling cocktail twist.
Rhubarb Ginger Fizz
Whip up this vibrant, fizzy drink that blends tart rhubarb with spicy ginger for a refreshing kick. It’s the perfect non-alcoholic sipper for brunch or a sunny afternoon—simple, stunning, and totally Instagram-worthy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the rhubarb-ginger syrup:
– 2 cups chopped fresh rhubarb (about 4 stalks)
– 1 cup granulated sugar
– 1 cup water
– 1 (2-inch) piece fresh ginger, peeled and thinly sliced
For assembling the fizz:
– 4 cups chilled sparkling water
– Ice cubes
– Fresh mint leaves for garnish (optional)
Instructions
1. Combine the chopped rhubarb, granulated sugar, water, and sliced ginger in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
3. Simmer for 10 minutes, stirring occasionally, until the rhubarb is completely soft and broken down.
4. Remove the saucepan from the heat and let the syrup cool for 5 minutes.
5. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract all liquid; discard the solids.
6. Transfer the strained syrup to a jar or pitcher and refrigerate until chilled, about 30 minutes.
7. Fill four glasses with ice cubes.
8. Pour ¼ cup of the chilled rhubarb-ginger syrup into each glass.
9. Top each glass with 1 cup of chilled sparkling water, stirring gently to combine.
10. Garnish with fresh mint leaves if desired, and serve immediately.
Bright and bubbly, this fizz delivers a tangy-sweet punch with a warm ginger finish that tingles on the tongue. Serve it over extra ice with a rhubarb stalk as a stirrer for a playful twist, or mix in a splash of vodka for a spirited cocktail version.
Iced Rhubarb Green Tea
Ditch the boring iced tea—this vibrant pink brew is your new summer obsession. Grab fresh rhubarb for that tangy kick and steep green tea for a clean caffeine lift. Blend them with a touch of honey for a perfectly balanced, refreshing sip.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the rhubarb syrup:
– 2 cups chopped fresh rhubarb (about 3 stalks)
– 1 cup water
– 1/2 cup honey
– For the tea:
– 4 green tea bags
– 4 cups water (heated to 175°F)
– For serving:
– Ice cubes
– Fresh mint leaves (optional)
Instructions
1. Combine 2 cups chopped rhubarb, 1 cup water, and 1/2 cup honey in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until the rhubarb is soft and broken down.
3. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract all liquid; discard the solids and let the syrup cool completely.
4. Heat 4 cups of water to 175°F in a kettle or saucepan—use a thermometer to avoid scalding the green tea, which can make it bitter.
5. Steep 4 green tea bags in the hot water for 3 minutes exactly, then remove the bags to prevent over-steeping.
6. Let the brewed tea cool to room temperature, about 30 minutes, to preserve its delicate flavor.
7. Fill four glasses with ice cubes, then pour 1/4 cup of the cooled rhubarb syrup into each glass.
8. Top each glass with the cooled green tea, stirring gently to combine the layers.
9. Garnish with fresh mint leaves if desired, and serve immediately for the best taste.
Just sip this iced tea for a crisp, slightly tart flavor with a smooth honey finish—the rhubarb adds a rosy hue and fruity zing. Serve it over extra ice with a rhubarb stalk as a stirrer, or mix in sparkling water for a fizzy twist. It’s a vibrant, cooling drink that’s as pretty as it is delicious.
Rhubarb Mint Cooler
Elevate your summer sips with this vibrant Rhubarb Mint Cooler. Blend tart rhubarb and fresh mint into a refreshing drink that’s perfect for hot days. Impress guests with its stunning pink hue and herbal kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- For the rhubarb syrup:
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 cup water
- For the mint infusion:
- 1 cup fresh mint leaves, packed
- 1 cup boiling water
- For assembly:
- 4 cups sparkling water
- Ice cubes
- Fresh mint sprigs for garnish
Instructions
- Combine 2 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Simmer for 10 minutes, stirring occasionally, until the rhubarb is soft and the liquid is syrupy.
- Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the solids.
- Let the syrup cool to room temperature, about 30 minutes.
- Place 1 cup fresh mint leaves in a heatproof pitcher or bowl.
- Pour 1 cup boiling water over the mint leaves and let steep for 10 minutes.
- Strain the mint infusion into a separate bowl, discarding the leaves.
- Combine the cooled rhubarb syrup and mint infusion in a large pitcher; stir well.
- Add 4 cups sparkling water to the pitcher and stir gently to mix.
- Fill four glasses with ice cubes.
- Pour the Rhubarb Mint Cooler over the ice in each glass.
- Garnish each glass with a fresh mint sprig.
Just serve this cooler immediately for a crisp, effervescent texture that balances sweet and tart flavors. Enjoy its floral mint notes and vibrant color, or add a splash of vodka for a boozy twist at your next barbecue.
Rhubarb Lime Spritzer
Unleash a tart-sweet sip that’ll make your taste buds tingle. This rhubarb-lime spritzer blends vibrant, tangy flavors with a fizzy finish. Perfect for sunny afternoons or as a refreshing mocktail base.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the rhubarb syrup:
– 2 cups chopped fresh rhubarb (about 3 stalks)
– 1 cup granulated sugar
– 1 cup water
For the spritzer assembly:
– 1/4 cup fresh lime juice (from about 2 limes)
– 2 cups chilled sparkling water
– Ice cubes
– Lime slices and fresh mint sprigs for garnish
Instructions
1. Combine the chopped rhubarb, granulated sugar, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 8 minutes, stirring occasionally, until the rhubarb is soft and the sugar dissolves completely.
3. Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar, pressing gently on the rhubarb solids with a spoon to extract all liquid—discard the solids.
4. Let the rhubarb syrup cool to room temperature for about 20 minutes, then refrigerate it for at least 30 minutes until chilled. Tip: For a clearer syrup, avoid pressing too hard on the rhubarb while straining.
5. In a large pitcher, combine 1/2 cup of the chilled rhubarb syrup with the fresh lime juice and stir well to mix.
6. Add the chilled sparkling water to the pitcher and stir gently to combine without losing too much fizz. Tip: Stir slowly to preserve carbonation for a bubbly finish.
7. Fill four glasses with ice cubes, then pour the spritzer mixture evenly into each glass.
8. Garnish each glass with a lime slice and a fresh mint sprig. Tip: Gently slap the mint between your palms before adding to release its aromatic oils.
Just sip and savor the crisp, tangy kick from the rhubarb and lime, balanced by a subtle sweetness. The effervescent texture makes it feel light and refreshing, ideal for serving over ice on a warm day. Try adding a splash of gin or vodka for a boozy twist, or freeze the syrup into ice cubes to keep it chilled without diluting the flavor.
Rhubarb Strawberry Smoothie
Let’s ditch the boring breakfast routine and blend up a vibrant, tangy-sweet rhubarb strawberry smoothie that’ll make your mornings pop. This pink powerhouse is packed with fiber and flavor, ready in minutes for a refreshing start or post-workout boost. Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the smoothie base:
– 1 cup frozen strawberries
– 1 cup chopped rhubarb (fresh or frozen)
– 1 banana, peeled and sliced
– 1 cup plain Greek yogurt
– 1/2 cup almond milk (or any milk of choice)
– For optional sweetener:
– 1 tbsp honey or maple syrup (adjust to preference)
Instructions
1. Chop 1 cup of rhubarb into 1-inch pieces if using fresh; if frozen, skip this step.
2. Peel and slice 1 banana into chunks for easier blending.
3. Add 1 cup frozen strawberries, 1 cup chopped rhubarb, and the sliced banana to a high-speed blender.
4. Pour in 1 cup plain Greek yogurt and 1/2 cup almond milk.
5. Blend on high speed for 30-45 seconds until the mixture is completely smooth and no chunks remain.
6. Taste the smoothie; if desired, add 1 tablespoon of honey or maple syrup and blend for an additional 10 seconds to incorporate.
7. Pour the smoothie evenly into two glasses, using a spatula to scrape out all the mixture from the blender.
8. Serve immediately for the best texture and flavor.
Vibrantly pink and luxuriously creamy, this smoothie balances the tartness of rhubarb with the natural sweetness of strawberries and banana. For a fun twist, top it with a sprinkle of chia seeds or a dollop of whipped cream, or freeze it into popsicles for a cool summer treat.
Chilled Rhubarb Iced Tea
Make your summer sizzle with this vibrant pink drink. Chill rhubarb stalks into a tart-sweet tea base. Pour over ice for instant refreshment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the rhubarb syrup:
– 2 cups chopped fresh rhubarb (about 4 stalks)
– 1 cup granulated sugar
– 1 cup water
– For the tea:
– 4 cups water
– 4 black tea bags
– For serving:
– Ice cubes
– Fresh mint sprigs (optional)
Instructions
1. Combine 2 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
3. Reduce the heat to low and simmer for 10 minutes, until the rhubarb is soft and the liquid turns pink.
4. Strain the syrup through a fine-mesh sieve into a heatproof pitcher, pressing on the solids with a spoon to extract all liquid. Discard the solids.
5. In a separate saucepan, bring 4 cups of water to a rolling boil.
6. Remove the boiling water from the heat and immediately add 4 black tea bags.
7. Steep the tea for 5 minutes, then remove and discard the tea bags.
8. Let the tea cool to room temperature for about 30 minutes.
9. Pour the cooled tea into the pitcher with the rhubarb syrup and stir to combine thoroughly.
10. Refrigerate the mixture for at least 2 hours, or until completely chilled.
11. Fill four glasses with ice cubes.
12. Pour the chilled rhubarb tea over the ice in each glass.
13. Garnish each glass with a fresh mint sprig if desired.
Grab a glass and taste the perfect balance of tart rhubarb and smooth black tea. The syrup gives it a silky, slightly thick mouthfeel that clings to the ice. Serve it with a lemon wedge for extra zing or spike it with a splash of gin for a grown-up cocktail twist.
Rhubarb Orange Punch
Zap your taste buds with this vibrant spring sipper. Rhubarb Orange Punch blends tart rhubarb with sunny citrus for a refreshing, non-alcoholic drink that’s perfect for brunch or a sunny afternoon. It’s quick to make and looks stunning in a pitcher.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the rhubarb syrup:
– 2 cups fresh rhubarb, chopped into 1-inch pieces
– 1 cup granulated sugar
– 1 cup water
For the punch:
– 3 cups fresh orange juice (from about 6 oranges)
– 1 cup sparkling water
– Ice cubes
– Orange slices and fresh mint sprigs for garnish
Instructions
1. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the rhubarb is completely soft and broken down.
3. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract all liquid; discard the solids and let the syrup cool completely to room temperature.
4. Pour the cooled rhubarb syrup into a large pitcher.
5. Add the fresh orange juice to the pitcher and stir well to combine.
6. Just before serving, add the sparkling water and stir gently to mix without losing too much fizz.
7. Fill glasses with ice cubes, pour the punch over the ice, and garnish each glass with an orange slice and a mint sprig.
Outrageously refreshing, this punch has a silky texture from the syrup and a bright, tangy-sweet flavor with a subtle sparkle. Serve it over crushed ice for a slushy twist or add a splash of gin for an adult version—it’s versatile and always a crowd-pleaser.
Rhubarb Cucumber Cooler
Kick off summer with this vibrant, no-cook sipper. Grab fresh rhubarb and crisp cucumber—it’s a tart, refreshing escape from the heat. Blend, strain, and serve over ice for instant refreshment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 2 cups fresh rhubarb stalks, chopped (about 8 oz)
– 1 medium cucumber, peeled and chopped
– 1/2 cup granulated sugar
– 1/4 cup fresh lime juice (from about 2 limes)
For serving:
– 4 cups cold sparkling water or club soda
– Ice cubes
– Fresh mint sprigs (optional, for garnish)
Instructions
1. Combine the chopped rhubarb, cucumber, sugar, and lime juice in a blender.
2. Blend on high speed for 1–2 minutes until completely smooth and no large chunks remain.
3. Place a fine-mesh strainer over a large bowl or pitcher.
4. Pour the blended mixture through the strainer to remove all pulp and seeds.
5. Use a spoon or spatula to press down on the solids in the strainer, extracting as much liquid as possible—discard the solids afterward.
6. Taste the strained liquid; if it’s too tart, stir in an extra tablespoon of sugar until dissolved.
7. Fill four glasses with ice cubes to the top.
8. Divide the rhubarb-cucumber mixture evenly among the glasses, about 1/2 cup per glass.
9. Top each glass with 1 cup of cold sparkling water or club soda.
10. Gently stir each glass with a spoon to combine the layers without losing carbonation.
11. Garnish each serving with a fresh mint sprig if desired.
Oozing with a tangy-sweet kick from the rhubarb, this cooler stays crisp and effervescent thanks to the cucumber and bubbles. Serve it immediately in tall glasses for maximum fizz, or try freezing the base into ice pops for a fun, kid-friendly treat on hot days.
Rhubarb Apple Iced Drink
Need a refreshing drink that’s not your average lemonade? Nail this Rhubarb Apple Iced Drink—it’s tart, sweet, and totally Instagram-worthy. Grab your blender and let’s go!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the rhubarb-apple base:
– 2 cups fresh rhubarb, chopped into 1-inch pieces
– 2 medium apples (like Granny Smith), peeled, cored, and chopped
– 1 cup water
– 1/2 cup granulated sugar
– For blending and serving:
– 2 cups ice cubes
– 1/4 cup fresh lemon juice
– 4 sprigs fresh mint (optional, for garnish)
Instructions
1. Combine rhubarb, apples, water, and sugar in a medium saucepan over medium-high heat. Tip: Use a non-reactive pan like stainless steel to prevent discoloration from the rhubarb.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until the rhubarb and apples are soft and broken down.
3. Remove the saucepan from heat and let the mixture cool to room temperature for about 20 minutes. Tip: Speed up cooling by transferring it to a shallow bowl.
4. Pour the cooled mixture through a fine-mesh strainer into a blender, pressing with a spoon to extract all liquid; discard the solids.
5. Add ice cubes and lemon juice to the blender with the strained liquid.
6. Blend on high speed for 30–45 seconds until smooth and frothy. Tip: For a thicker texture, add an extra 1/2 cup of ice and blend again.
7. Pour the drink immediately into 4 glasses filled with fresh ice.
8. Garnish each glass with a mint sprig if desired.
Oozing with tangy rhubarb and crisp apple notes, this drink has a smooth, slushy texture that’s perfect for sipping on a hot day. Serve it in mason jars with colorful straws for a rustic touch, or spike it with a splash of vodka for a grown-up twist.
Rhubarb Vanilla Cocktail
Boldly shake up your cocktail game with this rhubarb-vanilla sipper. It’s tart, sweet, and seriously chic—your new go-to for any gathering. Grab your shaker and let’s mix.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Rhubarb Syrup:
– 1 cup fresh rhubarb, chopped into ½-inch pieces
– ½ cup granulated sugar
– ½ cup water
– 1 vanilla bean, split lengthwise
For the Cocktail:
– 3 oz vodka
– 1 oz fresh lime juice
– Ice cubes
– Sparkling water, to top
– Lime wheel or rhubarb ribbon, for garnish
Instructions
1. Combine rhubarb, sugar, water, and the scraped seeds from the vanilla bean in a small saucepan over medium heat.
2. Bring the mixture to a simmer, stirring until the sugar dissolves completely, about 2 minutes.
3. Reduce heat to low and let it simmer gently for 8 minutes, until the rhubarb softens and breaks down. Tip: Don’t boil vigorously—it can make the syrup bitter.
4. Remove the saucepan from heat and let the syrup cool to room temperature, about 15 minutes.
5. Strain the syrup through a fine-mesh sieve into a jar, pressing on the solids to extract all liquid. Discard the solids.
6. Fill a cocktail shaker with ice cubes.
7. Add 2 oz of the cooled rhubarb-vanilla syrup, vodka, and fresh lime juice to the shaker.
8. Shake vigorously for 15 seconds until well-chilled. Tip: A firm shake ensures proper dilution and a frothy texture.
9. Strain the mixture into two ice-filled glasses.
10. Top each glass with sparkling water, leaving about ½ inch of space.
11. Gently stir each cocktail once with a bar spoon to combine. Tip: Stir lightly to preserve the bubbles in the sparkling water.
12. Garnish each glass with a lime wheel or a thin rhubarb ribbon.
Vibrant and refreshing, this cocktail balances the tangy punch of rhubarb with the warm, floral notes of vanilla. Serve it over crushed ice for a slushy twist, or pair it with a cheese board to let the flavors shine.
Rhubarb Blueberry Slush
Y’all need this rhubarb-blueberry slush in your life. It’s a tart-sweet frozen drink that screams summer vibes—no fancy equipment required. Just blend, freeze, and slush.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the fruit base:
– 2 cups fresh or frozen rhubarb, chopped into 1-inch pieces
– 1 cup fresh or frozen blueberries
– 1/2 cup granulated sugar
– 1/4 cup water
– For blending and serving:
– 2 cups ice cubes
– 1 tablespoon fresh lemon juice
– Fresh mint leaves for garnish (optional)
Instructions
1. Combine the rhubarb, blueberries, sugar, and water in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
3. Reduce the heat to low and cook for 10 minutes, stirring every 2 minutes, until the rhubarb is soft and the blueberries have burst.
4. Remove the saucepan from the heat and let the mixture cool completely to room temperature, about 30 minutes.
5. Transfer the cooled fruit mixture to a blender.
6. Add the ice cubes and lemon juice to the blender.
7. Blend on high speed for 45 seconds, or until the mixture is smooth and slushy with no large ice chunks remaining.
8. Divide the slush evenly among 4 serving glasses.
9. Garnish each glass with fresh mint leaves if desired.
10. Serve immediately with a straw.
Scoop this slush for a frosty, granular texture that melts into a vibrant pink-purple hue. Its bold tartness from the rhubarb balances the sweet blueberries, making it perfect for sipping poolside or as a booze-free cocktail mixer—just add a splash of vodka for a grown-up twist.
Rhubarb Peach Bellini
Viral-worthy and vibrantly pink, this Rhubarb Peach Bellini blends sweet summer peaches with tart rhubarb for a fizzy, refreshing cocktail. Grab your blender and shake up your brunch game—it’s easier than you think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the rhubarb-peach purée:
– 2 cups fresh rhubarb, chopped into 1-inch pieces
– 2 ripe peaches, peeled and sliced
– 1/2 cup granulated sugar
– 1/2 cup water
– 1 tbsp fresh lemon juice
For assembling:
– 1 bottle (750 ml) Prosecco or sparkling wine, chilled
– Ice cubes
– Fresh mint leaves for garnish (optional)
Instructions
1. Combine the rhubarb, peaches, sugar, and water in a medium saucepan over medium heat.
2. Bring the mixture to a simmer, stirring occasionally, then reduce the heat to low.
3. Cook for 8–10 minutes, until the rhubarb is completely soft and the peaches are tender. Tip: Don’t rush this step—slow cooking helps develop a deeper flavor.
4. Remove the saucepan from the heat and stir in the lemon juice.
5. Let the mixture cool for 5 minutes, then transfer it to a blender.
6. Blend on high speed for 30–45 seconds until completely smooth. Tip: For a silkier texture, strain the purée through a fine-mesh sieve to remove any fibrous bits.
7. Pour the purée into a jar or container and refrigerate for at least 1 hour until chilled.
8. Fill each champagne flute with 1–2 ice cubes.
9. Add 1/4 cup of the chilled rhubarb-peach purée to each glass.
10. Slowly top each glass with Prosecco, pouring it down the side to preserve the bubbles. Tip: Chill your glasses in the freezer for 10 minutes beforehand to keep the drink extra cold.
11. Gently stir each Bellini once with a cocktail stirrer or spoon.
12. Garnish with a fresh mint leaf if desired.
This Bellini delivers a silky, effervescent sip with a tangy rhubarb kick balanced by peachy sweetness. Try it with a splash of vodka for a boozier twist or serve it over crushed ice for a slushy summer treat.
Rhubarb Mojito Twist
A rhubarb mojito twist that’s about to blow up your feed. Grab your muddler and get ready—this isn’t your average cocktail. It’s tart, fizzy, and totally refreshing.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the rhubarb syrup:
– 1 cup fresh rhubarb, chopped into ½-inch pieces
– ½ cup granulated sugar
– ½ cup water
For the cocktail:
– 10 fresh mint leaves
– 2 limes, cut into wedges
– 4 oz white rum
– 1 cup club soda, chilled
– Ice cubes
Instructions
1. Combine 1 cup chopped rhubarb, ½ cup sugar, and ½ cup water in a small saucepan over medium heat.
2. Bring the mixture to a simmer, stirring occasionally until the sugar dissolves completely, about 3 minutes.
3. Reduce heat to low and let the syrup cook until the rhubarb softens and breaks down, about 5 minutes. Tip: Don’t overcook—rhubarb should be tender but not mushy.
4. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the solids and let the syrup cool to room temperature.
5. In a cocktail shaker, add 10 mint leaves and 4 lime wedges from 2 limes.
6. Muddle the mint and limes firmly until the mint is fragrant and the limes release their juice, about 30 seconds. Tip: Avoid over-muddling, which can make the mint bitter.
7. Add 4 oz white rum and 2 oz of the cooled rhubarb syrup to the shaker.
8. Fill the shaker with ice cubes and shake vigorously for 15 seconds until well-chilled.
9. Strain the mixture into two glasses filled with fresh ice cubes.
10. Top each glass with ½ cup chilled club soda. Tip: Pour slowly to preserve the fizz.
11. Garnish with extra mint sprigs and a lime wedge if desired.
Enjoy this vibrant, tangy-sweet sip that’s perfect for summer gatherings. Expect a crisp texture with a fizzy kick and a bold rhubarb flavor that pairs beautifully with grilled foods or as a standalone treat. Elevate it by serving in sugar-rimmed glasses or adding a splash of sparkling wine for extra flair.
Rhubarb Berry Infusion
Fling open your fridge and grab that forgotten rhubarb—this vibrant infusion is about to become your new obsession. It’s a sweet-tart berry blast that’s ridiculously easy and totally Instagram-worthy. Think of it as a liquid hug for your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the infusion:
– 2 cups fresh rhubarb, chopped into 1-inch pieces
– 1 cup mixed fresh berries (like strawberries and raspberries)
– 1/2 cup granulated sugar
– 4 cups water
– 1 tbsp fresh lemon juice
For serving (optional):
– Ice cubes
– Fresh mint leaves for garnish
Instructions
1. Combine the chopped rhubarb, mixed berries, granulated sugar, and water in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring once to dissolve the sugar.
3. Reduce the heat to low and let the mixture simmer uncovered for 15 minutes, stirring occasionally, until the rhubarb is completely soft and breaks apart easily.
4. Remove the saucepan from the heat and stir in the fresh lemon juice.
5. Let the mixture cool in the saucepan for 5 minutes to allow the flavors to meld.
6. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids with a spoon to extract all the liquid—discard the solids.
7. Chill the strained infusion in the refrigerator for at least 1 hour until cold, or pour it over ice cubes immediately to serve.
8. Pour the chilled infusion into glasses and garnish each with fresh mint leaves if desired.
Serve this infusion chilled for a refreshing, slightly pulpy texture that bursts with tangy rhubarb and sweet berry notes. It’s perfect over ice on a hot day or even mixed into sparkling water for a fizzy twist. The vibrant pink hue makes it a stunning centerpiece for any brunch or picnic spread.
Conclusion
More than just a list, these 18 refreshing rhubarb drink recipes are your ticket to a summer of vibrant, homemade sips. We hope you find a new favorite to mix up and enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the rhubarb love. Cheers to your next delicious creation!
