Rhubarb juice is a delicious and refreshing way to enjoy the rhubarb plant. I love a nice cold glass of rhubarb juice on a hot summer day. It also makes a great addition to homemade iced tea instead of adding in lemonade for a fruity sweetener. Little A loves our homemade rhubarb juice frozen in popsicles. I was chatting with some friends recently and we decided that a splash of vodka would turn this into a delicious adult beverage! There are so many ways to enjoy this delicious homemade treat! Did I mention how easy it is to make?
This post may contain affiliate links. Thank you for your support!
Our rhubarb plant grows quite large every year and there are only so many rhubarb pies and crisps I can eat before I get a bit sick of them. Even though our Rhubarb Dandelion Pie was quite tasty, I wasn’t quite ready to make another one. So I decided to make our favorite rhubarb juice that we learned how to make a few years ago after visiting my husband’s family in Germany.
The recipe we previously used included sparkling water. It turns out our family isn’t too keen on carbonated drinks (Little A says they are “too spicy”) so we made this year’s batch of rhubarb juice with plain water. This saves me from having to spend money on a bottle of sparkling water at the grocery store and our family enjoys it more so a win-win all around!
Rhubarb Juice Recipe
This recipe makes a small batch of juice, approximately four cups. To make a larger batch, just increase the quantities accordingly. I recently was asked to make batch of our homemade rhubarb juice for a baby shower. I ended up making a whole gallon of juice and everyone loved it!
2 cups rhubarb chopped in bite size pieces
4 cups water
honey or sweetener of choice
1. Place the rhubarb and water in in a pan on the stove. Bring to a boil then reduce heat and simmer for 30 minutes or until the rhubarb is soft and falls apart.
2. Strain the rhubarb from the juice using a french press (this is the one we have and use daily for making loose leaf herbal teas and chai) or you could also strain it through a fine mesh sieve lined with cheesecloth.
3. Add honey or other sweetener to desired sweetness. Serve over ice and enjoy!
If you happen to have pineapple weed (if you’re not familiar with it, read more about pineapple weed in our post on using it in tea) growing near you, throw a handful of pineapple weed flowers into the pan when cooking for an added fruity flavor from free foraged plants!