Rhubarb Lemonade

Here’s a refreshing way to use spring rhubarb that isn’t a pie. You simmer chopped rhubarb with sugar and water until tender, which draws its tart, rosy flavor and color into the liquid.

You strain out the softened rhubarb and keep that sweet-tart infused water as the base of the drink.

From there it’s an easy build: stir in pink lemonade concentrate for citrusy punch and color, then top with lemon-lime soda for fizz and extra sweetness. Adjust both to taste.

Poured over plenty of ice, it’s a cool, bubbly, ruby-pink cooler, tart enough to be refreshing rather than cloying.

It’s a great way to use up a glut of rhubarb and a pretty, crowd-pleasing drink for a barbecue or porch afternoon.

Kitchen Tips

• Don’t toss the cooked rhubarb; spoon it over yogurt or ice cream as a bonus compote.
• Chill the rhubarb water before mixing so the drink is cold without watering it down.
• Adjust the lemonade and soda to balance tart and sweet to your taste.
• Serve over lots of ice, with fresh lemon slices or mint for garnish.

Variations

• Spike it with vodka, gin, or prosecco for an adults-only version.
• Use ginger ale or sparkling water in place of lemon-lime soda.
• Add a few strawberries to the simmer for strawberry-rhubarb flavor.