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?
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!
I’ve never tried rhubarb juice before, but I’ve got access to a couple of really great rhubarb plants (mine is not doing very good). So I might be trying this sooner than later.
Thanks for sharing.
depends if i’m with that person and we were doing it. and something happened like an health reason. yesif it was purly choice then no! it must be apart of my life and my paen#rr&t8217;s life so i have no worries +12Was this answer helpful?
My rhubarb grows in a pot, so it doesn’t get very big. I usually cook some up for a tart side at breakfast. Maybe I should try this. I could save the pulp to add to some strawberries so nothing is lost. – Margy
Rhubarb is such a great plant to have in your garden, and I think an organic, homegrown juice will be much tastier than anything you can buy from the supermarket! Grow your own rhubarb here – http://bit.ly/1FOE3bq
Do you have a recipe for the rhubarb/dandelion pie? That sounds interesting.
The rhubarb dandelion pie was so delicious!! Here’s the recipe https://montanahomesteader.com/rhubarb-dandelion-pie-recipe/
My blogging partner and I were just discussing our rhubarb harvest from last year and what in the world to do with all of it! We love adding juice and simple syrups to our homemade kombucha so this recipe is perfect! Pinning!!
What a great idea, that sounds so yummy!!
Dear Vixy,That picture of you chilling & drying out looks as if snapped in a totally different era, you are so good at capturing the vintage look. Anyone can wear vintage clothes but only a few people have the ability to echo their essence & you my dear is one of the best at doing thltrCong.atuiasions by the way…we both made it on to the ‘CISION’ fashion week top ten UK vintage clothing blogs…roll out the red carpet & pop open the jeroboam of Cristal… cause dahling we've arrived ;)xXx
I have yet to get rhubarb in my back yard. Just can’t find it. Sure wish I could. Love the stuff.
Making the juice and kitchen today.
Did you simmer the juice with the pot lid on?
Oops..that was supposed to say ‘kuchen’.
I usually simmer with the lid on but tilted a little to let out steam. Hope you enjoy it!
Made 2 quart jars of juice this morning. So delicious with a bit of honey for sweetness!
has anyone tried adding abit of mint? we made the mistake of letting our mint run wild I have just a bit of it now 🙂