Rhubarb juice is an absolute delight, combining the tart, vibrant flavor of rhubarb with a refreshing sweetness that’s hard to resist. This drink is not just about quenching your thirst; it brings a nostalgic touch from childhood summer days, evoking memories of family picnics and warm afternoons. The bright pink hue of freshly made rhubarb juice is visually stunning, making it a perfect addition to your next gathering. It’s both easy to make and budget-friendly, perfect for impressing guests without breaking the bank.
When I first tried making rhubarb juice, I was surprised at how simple it was to create something so delightful from such a humble vegetable. While store-bought versions often come with added preservatives and artificial flavors, homemade rhubarb juice showcases the pure essence of the ingredient. With just a handful of ingredients and a bit of time, you can enjoy a refreshing beverage that tastes just like summer. So, roll up your sleeves and let’s dive into this fantastic recipe. Your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just 15 minutes, and the simmering is nearly effortless.
- Irresistible Flavor: Tangy yet sweet, this juice is bursting with fresh fruit nuances and vibrant notes.
- Eye-Catching Appeal: The beautiful pink color of rhubarb juice makes it a visually stunning addition to any table.
- Flexible Serving: Perfect for summer picnics, brunch, or just a refreshing drink at home.
- Diet-Friendly Options: Naturally gluten-free and can be adjusted for various sweetness levels.
Ingredients You’ll Need
- 5 cups fresh rhubarb, chopped (about 1½ lbs / 680 grams): The star of the show! You can use frozen rhubarb if fresh isn’t available; just adjust your cooking time slightly.
- 2 tsps of cream of tartar: This helps stabilize the juice, preserving its bright color and enhancing the tartness.
- 10 cups boiling water (2.4 liters): Essential for extracting the flavors from the rhubarb.
- ½ cup granulated sugar (100g), or to taste: Sweetening the juice balances the tartness of the rhubarb. Feel free to adjust based on your preference.
- 2 tbsp fresh lemon juice (30 ml): Adds a zesty brightness that complements the rhubarb beautifully.
- 1 cup strawberries or raspberries (sliced): Optional, but these berries introduce a delightful fruity variation that you’ll love.
How to Make Rhubarb Juice
- Prepare the Rhubarb: Rinse the 5 cups of fresh rhubarb stalks thoroughly under cold water and trim off the ends. Chop them into 1-inch pieces, discarding any leaves which are toxic.
- Boil the Water: In a large pot over medium-high heat, bring 10 cups of water to a rolling boil. Once boiling, add the chopped rhubarb. Reduce the heat to medium-low, cover it, and let it simmer for about 15 minutes until the rhubarb is tender and mushy.
- Stir in Cream of Tartar: Remove the pot from heat. Once the mixture has cooled slightly (warm but not hot), stir in 2 teaspoons of cream of tartar. Cover the pot and let it steep at room temperature for 24 hours. This step is key for developing a deeper flavor.
- Strain the Juice: After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher. Press the pulp with a spoon or spatula to extract as much juice as possible. You should end up with a lovely pink juice.
- Add Sweetness and Lemon: Stir in 2 tablespoons of fresh lemon juice and ½ cup of granulated sugar. Start with the sugar and adjust to taste based on your preference for sweetness.
- Chill and Store: Pour the strained juice into a glass jar and refrigerate. Once chilled, gently pour off the clear pink juice into a clean jar, being careful to leave any sediment behind. Store in an airtight container in the refrigerator for up to 10–14 days.
Storing & Reheating
To preserve your freshly made rhubarb juice, store it in the refrigerator in an airtight container. It will remain fresh for about 10 to 14 days. If you’d like to make it in advance, you can freeze the juice in freezer-safe containers for up to three months. Just keep in mind that the texture might change slightly upon thawing, so give it a good stir or shake before serving!
Chef’s Helpful Tips
- Common Mistakes: Always discard the rhubarb leaves, as they are not safe to eat.
- Temperature Tips: Let the water cool before adding the cream of tartar to preserve its potency.
- Timing: Gentle simmering helps extract the most flavor; be cautious not to boil vigorously.
- Flavor Enhancements: Experiment with adding a splash of ginger or mint for a unique twist.
- Make-Ahead Option: This juice keeps well, so consider making a batch at the beginning of the week for convenient sipping.
Rhubarb juice is a treat that surprises many with its refreshing tanginess and vibrant color. Beyond its wonderful taste, making your own juice brings a sense of accomplishment and connection to the ingredients. Feel free to explore variations, like mixing in other fruits, and make it uniquely yours.
Recipe FAQs
Can I use frozen rhubarb?
Absolutely! Frozen rhubarb works just as well. Make sure to adjust your cooking time slightly, as it often releases more water. Simply thaw and chop before proceeding with the recipe.
How can I adjust the sweetness of the juice?
The sweetness of rhubarb juice can be easily modified by adding more or less sugar. Start with ½ cup and taste; you can always add more if needed. Consider substituting sugar with honey or agave syrup for a different flavor profile.
Is rhubarb juice safe for kids?
Yes, rhubarb juice is safe for children. However, make sure to use matured rhubarb and avoid the leaves as they are toxic. Its tartness makes it a fun and unique drink that kids often enjoy, especially when served ice-cold!
How can I use leftover pulp?
Don’t throw away the leftover rhubarb pulp! It can be incorporated into muffins, pancakes, or as a filling for pies. You can even mix it into yogurt or oatmeal for added flavor and texture.
Print
Rhubarb Juice
This Rhubarb Juice is a delightful blend of fresh rhubarb, lemon juice, and berries. It’s easy to prepare and perfect for any occasion, offering a refreshing taste that food lovers will enjoy.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 5 cups fresh rhubarb chopped (about 1½ lbs / 680 grams), frozen works as well
- 2 tsps of cream of tartar
- 10 cups boiling water (2.4 liters)
- 1/2 cup granulated sugar (100g), or to taste
- 2 tbsp fresh lemon juice (30 ml)
- 1 cup strawberries or raspberries for a fruity variation sliced, for a fruity variation
Instructions
- Rinse the rhubarb stalks thoroughly, trim off the ends, and chop them into 1-inch pieces, discarding any leaves.
- In a large pot, bring 10 cups of water to a rolling boil over medium-high heat. Add the chopped rhubarb, then reduce heat to medium-low, cover, and simmer for 15 minutes until the rhubarb is very soft.
- Remove the pot from heat. Stir in the cream of tartar once the mixture is warm (not hot). Cover and let it steep at room temperature for 24 hours.
- After soaking, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher, pressing the pulp to extract all the juice.
- Mix in the fresh lemon juice and granulated sugar, starting with ½ cup and adjusting to taste.
- Transfer the juice to a glass jar and refrigerate. Once chilled, carefully pour off the clear pink juice into a clean jar, leaving any sediment behind.
- Store in an airtight container in the refrigerator for up to 10–14 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh rhubarb for the best flavor, but frozen rhubarb will work as well.
Adjust the sugar amount based on your sweetness preference.
Add berries for a fruity twist to the juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 27g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
