Rosemary Lemon Rhubarb Spritzer

DrinkFavorite SpringLemonRhubarb

Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.

Photography Credit: Elise Bauer

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


Showing 4 of 29 Comments / Reviews

  • Brenda

    I love Rhubarb, Rosemary and Lemons! Can’t wait to make this!

  • 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

  • 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.

  • Mina

    I’m making this as we speak! I forgot to write down how much rhubarb to buy and when I was at the green grocer I bought two good-sized stalks. I think it’s about .87 lbs. Hope it’s still good!! Will let you know soon. (My husband just built a carbonation “system” in our house with a Co2 tank and everything!! Fizzy water on demand + good syrup ideas == never be bored again!)

    Thanks Elise!

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Rosemary Lemon Rhubarb Spritzer