Rosemary Lemon Rhubarb Spritzer

I was told by my friends, “whatever you do, don’t call it a rhubarb anything, or no one will want to make it.” Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I’ve been experimenting with rhubarb and rosemary.

The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction.

Garrett thought we should call it a “rhuby slipper”, which I like, or perhaps a “pink princess” would be fitting? The following recipe would make a great punch for a bridesmaid shower. Or a birthday gathering of 6 year old girls in princess outfits. I served it to a group of Sacramento food bloggers to rave reviews.

Rosemary Lemon Rhubarb Spritzer Recipe

  • Yield: Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer


  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water


1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.

2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.

3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

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Rosemary Lemon Rhubarb Spritzer


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Showing 4 of 33 Comments

  • G

    Hmm, I spend a lot of time googling rhubarb recipes this time of year, so I can’t understand that. On Wednesday, after I get another 2-3 kg at the market, I’ll give this try: sounds interesting. I need to make a strawberry rhubarb cobbler in addition, though, or there will be great unhappiness in the household: we aim for 1-2 a week and compote another day.

    I think there are those who know of and love rhubarb and those who are unfamiliar with it and think the name sounds weird. Love, love, love strawberry rhubarb cobbler. We have a great recipe for it here on the site. ~Elise

  • Angela

    This sounds wonderful for summer parties! Which would be better for this – fresh squeezed lemon juice or juice from a bottle such as ReaLemon?

    I would say fresh, but then here in California we have no shortage of a year round supply of lemons. ~Elise

  • jonathan

    If you mixed some vodka, champagne or Prosecco with it, who cares WHAT you call it?

    Especially after two (or three, or four) of them ;-)

    I had what may be considered an odd rosemary pairing a few years back, in the form of a dessert. An apple rosemary tart.

    At this place—>

    And now I’ve just learned it’s closed, and I may cry. :-(

  • Jolene

    This is SO simple – but the best! Mix 4 cups rhubarb and ½ cup white sugar in 9 x13” pan. Let stand awhile. Mix and pour over rhubarb: 1 cup flour, 1½ cups white sugar, 1 tsp. baking powder, and 1 egg beaten.

    Dribble 1/3 cup melted butter over top. Bake at 350° for about 1 hour.

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