Ingredients
Scale
- 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