Other, Uncategorized

Refreshing Rhubarb Juice Recipe

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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. 

Rhubarb Juice is quick to make and oh so pretty.

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.

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.

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.)

Rhubarb Juice is quick to make and oh so pretty.

 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.

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.

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. 

 Rhubarb juice is delicious made with a little fresh ginger too.

Refreshing Rhubarb Juice Recipe

Recipe by Bridget OlandCourse: Other, UncategorizedDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

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.

Ingredients

  • 3 ½ cups water

  • 1/3 cup sugar

  • 2 ½ cups sliced rhubarb

  • Juice of half a lemon or lime

Directions

  • 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.

Notes

  • Rhubarb and be fresh or frozen.
 

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