Fresh Strawberry Lemonade shown in two glasses with straws.

Fresh Strawberry Lemonade with Rhubarb

This Fresh Strawberry Lemonade with Rhubarb is sure to become a summer favorite! Make a double batch to serve at a summer gathering -- you won't be bringing any home. If you'd like to use regular sugar instead of agave & honey, use 6 tablespoons of plain white sugar and omit the other sweeteners.

Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 101 kcal
Author Robyn Gleason


  • 1/2 cup lemon juice about 3 large lemons
  • 4 cups water
  • 2 cups rhubarb diced
  • 1 cup strawberries quartered
  • 2 tablespoons agave syrup
  • 2 tablespoons raw honey
  • ice
  • 1/2 cup strawberries sliced thinly, to garnish
  • handful of fresh mint to garnish


  1. Squeeze fresh lemons and place juice into large pitcher.

  2. Place water, rhubarb, strawberries, agave and honey into medium sized saucepan. Bring to a boil; reduce heat, and simmer on medium for 10 minutes. Remove and let cool. If you want to speed up the process, place in a stainless steel bowl and put in freezer for 30 minutes.

  3. Remove and place mixture in a fine sieve over a bowl pressing to squeeze all liquid from it. Discard solids and add liquids to pitcher with ice and sliced berries. Serve with a fresh mint garnish.

Nutrition Facts
Fresh Strawberry Lemonade with Rhubarb
Amount Per Serving
Calories 101
% Daily Value*
Sodium 16mg1%
Potassium 289mg8%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 19g21%
Protein 1g2%
Vitamin A 60IU1%
Vitamin C 48.4mg59%
Calcium 69mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.