I can’t get enough of this rosy rhubarb soda, with its sweet-tart sparkle and all-natural charm. Bonus: the simple syrup is just as irresistible in cocktails.

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I’m fully obsessed with this rhubarb soda because it tastes bright, tart, fizzy, and honestly way more fun than anything I’d grab from a can. I love how rhubarb brings that punchy pink vibe without feeling heavy or too sweet.

And with chilled sparkling water, it turns into the kind of drink I want on repeat all spring and summer. Crisp.

Pretty. Ridiculously refreshing.

I adore it as an afternoon sip, but I also love that it can slide right into cocktail hour without trying too hard. But mostly, I’m here for that tangy rhubarb bite and bubbly finish.

Ingredients

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Rhubarb brings that bright, tangy punch that makes this soda feel super fresh.
Sugar softens the tartness, so it’s zingy but not face-puckering.
Water helps pull out all that pretty pink rhubarb flavor.
Lemon juice adds extra sparkle and keeps the whole drink tasting clean.
Kosher salt sounds tiny, but it makes the fruity flavor pop.
Vanilla is optional, but it gives the soda a soft, cozy vibe.
Sparkling water makes it bubbly, light, and way more fun than juice.
Ice keeps everything crisp, especially on a hot afternoon.
Lemon slices look cute and add a little fresh citrus smell.
Mint makes it feel garden-fresh, even if it’s just from the store.
Plus, vodka or gin turns it into an easy backyard happy hour drink.
Basically, it’s a sweet-tart soda that feels refreshing without being heavy.

Ingredient Quantities

1 pound (about 4 cups) rhubarb, trimmed and chopped

1 1/2 cups granulated sugar

1 cup water

2 tablespoons fresh lemon juice

Pinch of kosher salt

1 teaspoon pure vanilla extract (optional)

1 liter chilled sparkling water or club soda

Ice for serving

Lemon slices for garnish

Fresh mint sprigs for garnish (optional)

Vodka or gin, 4 to 6 ounces total for spiked soda (optional)

How to Make this

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1. In a medium saucepan combine chopped rhubarb, granulated sugar and water.

2. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the rhubarb breaks down, about 8 to 10 minutes.

3. Remove from heat and stir in fresh lemon juice and a pinch of kosher salt; add vanilla extract if using.

4. Let the mixture cool slightly, then strain through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much syrup as possible; discard solids.

5. Cool the rhubarb syrup completely in the refrigerator before using, at least 30 minutes.

6. To serve nonalcoholic soda, fill glasses with ice and add about 2 to 4 tablespoons of syrup per 8 ounces of chilled sparkling water, tasting and adjusting to your preference.

7. For spiked soda, add 1 to 1 1/2 ounces vodka or gin per glass before adding sparkling water and ice.

8. Stir gently to combine so the soda stays bubbly.

9. Garnish with lemon slices and fresh mint sprigs if desired and serve immediately.

Equipment Needed

1. Medium saucepan
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Fine mesh sieve
7. Bowl or jar for straining and storing syrup
8. Glasses for serving and a long spoon for stirring

FAQ

Can I make the rhubarb syrup ahead of time? Yes. Cool the syrup completely, refrigerate in a sealed container for up to 1 week, or freeze up to 3 months; thaw in the fridge before using.

How do I adjust the sweetness? Taste the cooled syrup and add more sugar while simmering if you want sweeter soda, or dilute with extra sparkling water for a lighter sweetness.

Can I use a sugar substitute? You can use honey or maple syrup for a different flavor, but reduce quantity to taste; low calorie sweeteners can work but may change texture and mouthfeel.

Can I use frozen rhubarb? Yes. Use frozen rhubarb without thawing, or thaw and drain excess liquid; cooking time is similar and flavor is fine.

How fizzy will the soda be if I mix in the syrup? Very fizzy if you add syrup gently to chilled sparkling water and stir lightly to preserve carbonation. Add syrup to glass then top with sparkling water for best fizz retention.

How much alcohol should I add for a spiked soda? Add 1 to 1 1/2 ounces of vodka or gin per 8 ounce glass, or 4 to 6 ounces total to a liter of soda for light to moderate strength; adjust to taste.

Rhubarb Soda • Healthy & Refreshing! Recipe Substitutions and Variations

Rhubarb substitutions: strawberries or raspberries for sweetness and color; tart cherries for similar tang; cranberry juice concentrate diluted with water for bright acidity
Granulated sugar substitutions: honey for floral sweetness; maple syrup for deep flavor; coconut sugar for lower glycemic index
Fresh lemon juice substitutions: lime juice for comparable acidity and brightness; white wine vinegar diluted with water for a quick acidic lift; orange juice for milder, fruitier acidity
Sparkling water or club soda substitutions: flavored seltzer for an extra taste dimension; tonic water for quinine bitterness and complexity; chilled kombucha for gentle fizz and a tangy note

Pro Tips

1) Make the syrup a day ahead and chill it overnight. The flavors mellow and meld, giving a cleaner, brighter soda when mixed.
2) Taste and adjust while the syrup is still warm. If it feels too sharp, add a little more sugar; too sweet, brighten with extra lemon juice. Warm adjustments blend more easily than cold ones.
3) After straining, reserve a spoonful of the cooked rhubarb solids to stir into a glass for texture or to top desserts. They are full of concentrated flavor and should not be wasted.
4) When serving, pour sparkling water gently over the back of a spoon or pour the syrup into the glass first and add soda slowly. This preserves carbonation so each sip stays lively.

Rhubarb Soda • Healthy & Refreshing! Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can’t get enough of this rosy rhubarb soda, with its sweet-tart sparkle and all-natural charm. Bonus: the simple syrup is just as irresistible in cocktails.

Servings

servings

Calories

216

kcal

Equipment: 1. Medium saucepan
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Fine mesh sieve
7. Bowl or jar for straining and storing syrup
8. Glasses for serving and a long spoon for stirring

Ingredients

1 pound (about 4 cups) rhubarb, trimmed and chopped
1 1/2 cups granulated sugar
1 cup water
2 tablespoons fresh lemon juice
Pinch of kosher salt
1 teaspoon pure vanilla extract (optional)
1 liter chilled sparkling water or club soda
Ice for serving
Lemon slices for garnish
Fresh mint sprigs for garnish (optional)
Vodka or gin, 4 to 6 ounces total for spiked soda (optional)

Directions

In a medium saucepan combine chopped rhubarb, granulated sugar and water.
Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the rhubarb breaks down, about 8 to 10 minutes.
Remove from heat and stir in fresh lemon juice and a pinch of kosher salt; add vanilla extract if using.
Let the mixture cool slightly, then strain through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much syrup as possible; discard solids.
Cool the rhubarb syrup completely in the refrigerator before using, at least 30 minutes.
To serve nonalcoholic soda, fill glasses with ice and add about 2 to 4 tablespoons of syrup per 8 ounces of chilled sparkling water, tasting and adjusting to your preference.
For spiked soda, add 1 to 1 1/2 ounces vodka or gin per glass before adding sparkling water and ice.
Stir gently to combine so the soda stays bubbly.
Garnish with lemon slices and fresh mint sprigs if desired and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.