Rhubarb Juice is quick to make and oh so pretty. You just simmer rhubarb in a simple syrup, strain, and you’re left with a beautiful pink juice with a nice tart edge.
When we were little it seemed as though everyone had a huge patch of rhubarb in their backyard. I remember learning to pull the huge stocks at a neighbour’s house and waving them around like flags. And I remember dipping the raw stalks in sugar trying to make them edible.
When I was growing up, this time of year rhubarb would be stacked like piles of logs on the kitchen counter and through the late spring mom would make rhubarb compote, the most delicious lattice-topped rhubarb pie
and strawberry rhubarb jam.
My little backyard plants struggle to produce a few stalks but I have a friend who supplies me with enough rhubarb to last the year. (It freezes well, washed, chopped and bagged.)
In the fall and winter I’ll sometimes make rhubarb compote
or rhubarb crisp
, or toss it into smoothies. But come spring I use up the last of my stash making rhubarb juice.
It’s quick to make and oh so pretty. You just simmer rhubarb in a simple syrup, strain, and you’re left with a beautiful pink juice with a nice tart edge. You can drink it straight but I prefer to mix it with carbonated water and a little lemon or lime juice.
It’s delicious made with a little fresh ginger too.
This easy-to-make juice is a nice alternative to fruit juice and a refreshing treat for a sunny spring day. Serve with sliced lemons or limes and a sprig of mint.
- 3 ½ cups water
- 1/3 cup sugar
- 2 ½ cups sliced rhubarb
- Juice of half a lemon or lime
- In a large saucepan combine the water and sugar and bring to a simmer.
- Stir until the sugar is dissolved then add the rhubarb.
- Simmer gently for 10 minutes.
- Strain carefully (don’t press on the rhubarb).
- Add juice of 1/2 lemon or lime and refrigerate.