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.

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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 Simmer rhubarb, water, sugar, rosemary: 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 Strain, add lemon juice, chill: 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 Add soda water to serve: 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


Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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28 Comments / Reviews

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Did you make it? Rate it!

  1. Marnae

    I made this today, substituting dried mint for the rosemary..since I didn’t have any rosemary and did have TONS of rhubarb that I wanted to use. I also added a handful of fresh blackberries that I had on hand and it turned out great. I saved the cooked rhubarb and I think it tastes great, and would be wonderful served with chicken or pork. Actually I like substituting cooked rhubarb for butter in cookie recipes. I omit half the butter and use rhubarb puree (cooked rhubarb) instead. It works great and makes the recipe a little better for you. I have also used cooked rhubarb as a nutritional filler for pasta sauce. Just saute a cup of rhubarb with your onions etc. for your sauce, and they cook down and are not noticeable taste-wise, but add body to the sauce and some nutrients. We have SO MUCH rhubarb here, I am always looking for unique ways to use it. Thanks for the recipe

  2. Heather

    I’m not a huge rosemary fan, but this is a delicious drink. Definitely summery and refreshing. Although, I used much less sugar than what was called for.
    Don’t worry about putting rhubarb in the title, it is what caught my attention!

  3. Saroja

    Hi Elise,

    I made this this other night and it really is terrific. I couldn’t bring myself to compost the rhubarb pulp, so I boiled down some more rhubarb in order to make a crisp. I blended the pulp (to make the rosemary less crunchy) with the added rhubarb to dilute the rosemary and added the standard brown sugar-oats-butter topping. It’s really, really good. Especially with homemade vanilla ice cream.


  4. deena

    I’m a huge fan of rhubarb syrup, and tend to slip in either a bit of fresh ginger or a splash of rosewater. I’ll definitely try some rosemary in the next batch.

  5. Kevin

    Love it! This recipe is the bomb. I have made it several times since you first posted it, Elise, and it is the first thing I think of doing with that rhubarb growing in the corner of my garden under the lilac bush.


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Rosemary Lemon Rhubarb Spritzer