Refreshing Rhubarb Juice Recipe

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 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.)

 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.