Refreshing Homemade Rhubarb Juice Recipe: Packed with Vitamin C and Fiber
Discover the magic of homemade rhubarb juice – a delightfully tart and refreshing beverage that’s perfect for hot summer days. This recipe is beautifully simple, requiring just two ingredients to create a drink that’s both unique and satisfying.
Rhubarb, with its distinctive tartness, has a special place in many of our hearts. Whether you have fond memories of picking it from a garden or you’re new to this vibrant vegetable, this recipe offers a fantastic way to enjoy its flavor in liquid form.
What makes this rhubarb juice truly special is its simplicity. With just rhubarb and water, you can create a drink that’s refreshingly tart yet surprisingly balanced. While some might be tempted to add sugar, we encourage you to try it as is – you might be pleasantly surprised by how the natural flavors shine through.
This recipe has quite the international pedigree, having traveled from Canada to Australia before making its way to London. It’s a testament to the universal appeal of this unique beverage. Whether you’re serving it at a weekend brunch or enjoying it on a lazy afternoon, this rhubarb juice is sure to become a new favorite.
Ingredients
- 2 pounds (910g) rhubarb stalks (about 10 stalks), sliced crosswise into 1-inch pieces
- 2 quarts (1.9L) water
- Sugar, to taste (optional)
Directions
- In a large pot, combine the sliced rhubarb and water. Bring this mixture to a boil over high heat. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook gently for 15 minutes.
- After simmering, it’s time to strain the liquid. Use a fine-mesh strainer to separate the juice from the solids. Pour the mixture through the strainer into a pitcher or large bowl. To extract as much juice as possible, press down on the solids in the strainer.
- Now that you have your rhubarb juice, it’s time to chill it. Place the juice in the refrigerator for at least 3 hours, or until it’s completely cold.
- Once chilled, you might notice some separation in the juice. This is normal! You’ll see a clear pink liquid on top and possibly a yellowish sediment at the bottom. For the best flavor and texture, carefully pour (or ‘decant’) the clear pink liquid into a clean bottle or pitcher, leaving the sediment behind.
- Serve your rhubarb juice cold, over ice. If you prefer a sweeter drink, feel free to add sugar to taste, but we recommend trying it unsweetened first to appreciate the pure rhubarb flavor.
Notes
- For an even clearer juice, consider lining your fine-mesh strainer with cheesecloth before straining.
- This recipe yields about 10 servings, making it perfect for gatherings or for storing in the fridge for a week’s worth of refreshment.
- While delicious on its own, this rhubarb juice can also serve as a unique base for cocktails or mocktails. Try mixing it with sparkling water for a fizzy treat!
- Don’t discard the rhubarb solids after straining – they can be used to make a tasty compote or added to baked goods for extra flavor.
Why You’ll Love This Rhubarb Juice
This rhubarb juice is more than just a beverage – it’s a celebration of a often-overlooked vegetable. The tartness of rhubarb shines through, offering a unique flavor profile that’s both refreshing and intriguing. It’s a great way to use up excess rhubarb from your garden or to try something new from the farmer’s market.
What’s particularly wonderful about this recipe is its versatility. Enjoy it as is for a tart, refreshing drink, or use it as a base for other beverages. It mixes wonderfully with sparkling water for a homemade rhubarb soda, or can be used in cocktails for a sophisticated twist.
Moreover, this recipe is incredibly easy to make. With just two ingredients and a bit of patience, you can create a drink that’s sure to impress. It’s a great project for a lazy weekend afternoon, filling your kitchen with the sweet-tart aroma of simmering rhubarb.
Tips for Perfect Rhubarb Juice
- Choose rhubarb stalks that are firm and crisp, with a bright color. Avoid any that are soft or have blemishes.
- If your rhubarb is particularly tart, you can add a small amount of sugar during the cooking process. Start with a quarter cup and adjust to taste.
- For a twist, try adding other flavors during the cooking process. A vanilla bean, a stick of cinnamon, or a few strips of lemon zest can add interesting notes to your juice.
- This juice freezes well, so consider making a large batch when rhubarb is in season and freezing some for later use.
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 22 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 1g | |
| Vitamin C 6mg | 32% |
| Calcium 71mg | 5% |
| Iron 0mg | 1% |
| Potassium 229mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |