This rhubarb lavender lemonade is a refreshing spring drink made with simple ingredients, perfectly balancing tangy and sweet flavors for a cool refreshing drink during lavender season and rhubarb season.

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Rhubarb Lavender Lemonade

As a nutrition consultant and chef, I’ve always believed that the most beautiful recipes come from memories, and this rhubarb lavender lemonade is one of those drinks that feels like a story in a glass. It is one of those summer drinks that you would want to drink every day!

I love rhubarb, and I have lots of great memories of growing up in Poland with rhubarb. It was one of the first signs that spring had truly arrived. We didn’t wait for strawberries; we went straight for rhubarb. Tart, bold, unapologetically sour rhubarb. We would dip raw stalks in sugar and eat them outside, sitting on warm stone steps, letting the sun hit our faces after a long winter.

I still get that same excitement when rhubarb season arrives. It overlaps beautifully with lavender season. This lemonade is bright, floral, tart, sweet, and refreshing.

This rhubarb lavender lemonade is one of my favorite spring and early summer recipes. It’s something I make for a spring garden party, for summer parties, or honestly just for myself on a hot summer day when I want something special but easy to make.

Tangy meets floral. Tart meets sweet. Bold meets delicate. And when you add lemon juice and a little allulose, a sweetener that doesn’t spike your blood sugar and tastes genuinely like sugar, you get something that’s not just delicious, it’s refreshing in the way that only truly great summer drinks can be. A true rhubarb lavender cooler that feels both nostalgic and elevated at the same time. Try my other rhubarb lavender hibiscus cooler or lavender lemon thyme fermented soda for diffrent summer or spring drink! More lavender recipes here.

A tall glass of pink lemonade with ice is garnished with a lemon slice and a sprig of lavender. Sliced lemons and lavender sprigs are scattered on a light surface in the background.

Ingredients for Rhubarb Lavender Lemonade

Rhubarb syrup: is the heart of this drink. I use it because it brings that deep, tart, slightly earthy flavor that defines rhubarb. It gives the lemonade its signature color and that nostalgic taste I grew up with. Homemade is always best because you can control how bold and vibrant it is.
Lemon juice: adds brightness and acidity. It sharpens the drink and balances the sweetness, creating that classic lemonade feel. Freshly squeezed is essential here; it makes the drink taste alive.
Allulose: is my preferred sweetener because it dissolves beautifully and has a clean, neutral sweetness. It allows the rhubarb and lavender to shine without any aftertaste. It’s perfect when you want something lightly sweet but still refreshing.
Lavender syrup: adds a soft lavender floral note, transforming this from a simple lemonade into something delicious. I use just enough so it complements the rhubarb rather than overpowering it.
Water or sparkling water: Still water makes it smooth and mellow, while sparkling water turns it into a bubbly, festive drink, perfect for summer parties or a spring garden gathering.

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Did you know?

Rhubarb used to be more valuable than cinnamon in ancient China. It was prized for its medicinal properties and traded along early trade routes like a luxury item. Imagine guarding your rhubarb stash like gold.

Three tall glasses of pink lemonade with ice, garnished with lemon slices and sprigs of lavender, sit on a marble surface with fresh ginger, rhubarb slices, and a pitcher in the background.

How to Make Rhubarb Lavender Lemonade

Add rhubarb syrup, fresh lemon juice, allulose, and lavender syrup into a large pitcher.
Stir everything well until fully combined and the sweetener dissolves.
Taste it at this stage. This is where you can adjust, more lemon for a tangier flavor, more lavender for a more floral flavor, or a touch more sweetener if needed.
Once the base is balanced, pour in water or sparkling water, whichever you prefer. Stir gently, especially if using sparkling water, to keep the bubbles intact.
Serve over ice and watch the color catch the light; it’s one of those drinks that look as good as they taste.

Ingredient Substitutions

Rhubarb syrup can be replaced with rhubarb compote, but if you want a clear version, strain it after mixing.
Lemon juice: can be swapped with lime juice for a sharper, more citrus-forward twist
Allulose: can be replaced with honey or maple syrup for a more natural sweetness and a slightly deeper flavor
Lavender syrup: can be reduced or replaced with rose water for a different floral profile.
Water or sparkling water can be swapped with coconut water for a subtle tropical note.

Two glasses of pink lemonade with ice, garnished with a lemon slice and a sprig of lavender, sit on a marble surface. A pitcher of the same drink and a halved lemon are in the background.

Chef Angie’s Tips

Don’t overdo the lavender; it should whisper, not shout
Always taste before adding water or after you add water to get the balance just right
Use chilled ingredients, so you don’t dilute the drink too much with ice

Ways To Serve

Serve over ice with a slice of lemon and a sprig of lavender for a garden-inspired look
Pour into a glass pitcher for a spring garden party centerpiece.
Pair with light seasonal dishes for a complete spring recipe experience
Add a champagne to it for an adult drink

Storage

Store the lemonade base (without sparkling water) in the fridge for up to 3 days. Add sparkling water only when serving to keep it fresh and bubbly. Keep it in a glass container to preserve flavor and freshness. Shake or stir before serving, as natural separation may occur.

FAQ

Can I make this ahead of time?

Yes, you can prepare the base in advance and store it in the fridge. Just add sparkling water right before serving.

Is this drink very sweet?

No, it’s more on the tangy and tart side with a gentle sweetness. You can easily adjust it to your taste.

What makes this a great summer drink?

It’s light, refreshing, and hydrating, making it perfect for a hot summer day when you want something cooling and flavorful.

Can I turn this into a cocktail?

Yes, it pairs beautifully with vodka or gin if you want to elevate it for summer parties.

Three glasses of pink lemonade with ice, lemon slices, and lavender sprigs are on a marble surface, surrounded by lemon halves, ginger, strawberry slices, and lavender, next to a striped cloth.

If this rhubarb lavender lemonade brought a little sunshine into your day, share it with someone who loves a good spring drink. Save it, pin it, and come back to it during rhubarb season and lavender season, because this is one of those simple pleasures that deserves to be made again and again.

Rhubarb Lavender Lemonade

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Prep Time 10

Cook Time 20

Total Time 30

Course Drinks

Cuisine European

Servings

Calories 48 kcal

Equipment

Ingredients

1 cup Rhubarb syrup
1 cup Lemon juice
1/3 cup Allulose or sugar
1/2 cup Lavender syrup
Water or sparkling water

Instructions

Add rhubarb syrup, fresh lemon juice, allulose, and lavender syrup into a large pitcher.
2. Stir everything well until fully combined and the sweetener dissolves. Taste it at this stage. This is where you can adjust, more lemon for a tangier flavor, more lavender for a more floral flavor, or a touch more sweetener if needed.
3. Once the base is balanced, pour in water or sparkling water, whichever you prefer.
4. Stir gently, especially if using sparkling water, to keep the bubbles intact.
5. Serve over ice and watch the color catch the light; it's one of those drinks that look as good as they taste.

Nutrition

Calories: 48kcalCarbohydrates: 19gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.001gSodium: 5mgPotassium: 30mgFiber: 0.1gSugar: 8gVitamin A: 1IUVitamin C: 9mgCalcium: 2mgIron: 0.03mg

Keyword Rhubarb Lavender Lamonade

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Rhubarb Lavender Lemonade

Rhubarb Lavender Lemonade