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Rhubarb juice is a refreshing way to enjoy this tart vegetable. Combining fresh rhubarb with water and sugar can create a delicious and tangy beverage, perfect for a hot spring or summer day.
Rhubarb is one of those plants that makes me think of my Grandma! They would cook with it in many ways, including making pies or muffins. Mixing rhubarb with strawberries is a favorite for many people. Growing up, my Mother always used up her Rhubarb by making this easy but delicious rhubarb juice! Try the recipe and let me know your thoughts!
I also love to make simple rhubarb syrup from scratch! It’s perfect on top of ice cream and paired with this delicious rhubarb galette! During apple season, you can also try my fresh, homemade apple juice recipe!
Why We Love This Recipe
There are so many reasons to love this delicious juice. A few that come to mind are:
- Refreshing and tangy flavor.
- Uses simple ingredients (rhubarb, water, sugar).
- Easy to make with minimal effort.
- Uses up extra rhubarb that would otherwise be wasted.
- Perfect for cooling down on a hot day.
Ingredients and Substitutes
- Rhubarb is a tart vegetable known for its bright red stalks. It adds a tangy flavor to dishes and beverages. For a similar flavor profile, you can use other tart fruits like cranberries or tart apples.
- Cream of tartar is a byproduct of winemaking, often used in baking as a stabilizer or to give a tangy taste. You can substitute cream of tartar with lemon juice or white vinegar in this recipe, though the taste may vary slightly.
- Sugar adds sweetness to balance the tartness of the rhubarb. You can use honey, maple syrup, or any other sweetener you prefer.
- Lemon juice adds a bright, citrusy flavor to the juice and helps enhance the overall taste. Lime juice can be used as a substitute for lemon juice if needed.
Rhubarb Juice Recipe
This easy and amazing rhubarb juice from boiled rhubarb is a summer favorite. It’s tangy, refreshing, and naturally sweet, even though this recipe contains no sugar! If you find it too tangy, simply add a bit of sugar to taste!
Ingredients
- 5 cups Rhubarb
- 2 tsps of cream of tartar
- 10 cups boiling water
- 1/2 cup sugar as desired
- 2 tbsp lemon juice
Directions
- Wash the stems of the rhubarb and cut them into 1″ pieces.
- Add rhubarb into a large pot with boiling water.
- Cover the pot and turn down the heat! Simmer the rhubarb for 15 minutes.
- Let rhubarb cool, then add the cream of tartar and sit for 24 hours.
- Strain the liquid into a jar and press down on the rhubarb to extract as much juice as possible.
- Add sugar and lemon juice.
- You can seal your juice at this point by adding a sterile lid to the canning jar, or you can proceed to the next step if you don’t wish to have it canned.
- Put the jug in the fridge and allow the juice to settle.
- The juice will separate with some sludge on the bottom and a pretty pink juice at the top of the jar. Pour the clear pink juice into another jar and discard the sludge.
- Chill until you use it! Enjoy
Tips For Making Rhubarb Juice
- Although frozen rhubarb will work for this recipe, fresh, firm stalks will always give the best flavor. Avoid using wilted or discolored rhubarb.
- Rhubarb juice is amazing and served as a punch! Add a little Sprite or tonic water and mix with some cranberry juice!
- You could add some berries, especially strawberries, to the juice for a lovely, sweetened flavor!
How To Store
- Refrigeration: Once opened, store canned or freshly made rhubarb juice in the refrigerator.
- Use within about 2 weeks for optimal freshness and taste.
- Canning: To extend shelf life, consider canning rhubarb juice using proper canning techniques.
- Canned rhubarb juice can last much longer when stored in a cool, dark place.
- Freezing: Alternatively, freeze rhubarb juice as a simple syrup for longer storage.
- Freezing preserves the flavor and quality, allowing you to enjoy the juice months later.
By refrigerating, canning, or freezing rhubarb juice, you can maximize its shelf life and ensure you have a delicious drink on hand whenever you desire.
More Delicious Recipes
Looking for more delicious recipes? Try one of these.
- Rhubarb and Ginger Crumble
- Easy Homemade Lilac Syrup Recipe
- Peach Crumble With Oats
- Cinnamon Swirl Rhubarb Bread
I hope you love this easy rhubarb juice recipe as much as my family does. Please let me know if you try this recipe and what you think!
Your Questions
Rhubarb is full of antioxidants, so the juice is, too! Antioxidants have antibacterial, antiinflammatory, and anticancer properties, which can help protect against many health-related issues, such as cancer, diabetes, heart disease, and more.
Once you open a jar of canned rhubarb juice or if you are using it after making it straight away, you want to use it within about 2 weeks! Of course it will last much longer if you can it or freeze it! Freezing a simple rhubarb syrup may be a better use of your freezer space, though, and will still provide you with that tasty drink months later!
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Ingredients
- 5 cups Rhubarb
- 2 tsps of cream of tartar
- 10 cups boiling water
- 1/2 cup sugar as desired
- 2 tbsp lemon juice
Instructions
- Wash the rhubarb stems and cut them into 1″ pieces.
- Add rhubarb into a pot with boiling water.
- Cover the pot and turn down the heat! Simmer the rhubarb for 15 minutes.
- Let rhubarb cool, then add the cream of tartar and sit for 24hrs.
- Strain the liquid into a jar, and press down on the rhubarb to extract as much juice as possible
- Add sugar and lemon juice.
- You can seal your juice at this point by simply adding a sterile lid to the canning jar or go on to the next step if you don't wish to have it canned.
- Put the jug in the fridge and allow the juice to settle
- The juice will separate with some sludge on the bottom and a pretty, pink juice at the top of the jar. Pour the clear pink juice into another jar and discard the sludge.
- Chill until you use it! Enjoy
Notes
Deb’s Tips
- Double or even triple the batch if you are wanting to can and keep this delicious juice all year long.
- While frozen rhubarb can be used for this recipe, fresh and firm stalks always yield the best flavor. Avoid using wilted or discolored rhubarb for the best taste.
- Rhubarb juice makes a fantastic punch! Add some Sprite or tonic water and mix in some cranberry juice.
- Add berries, especially strawberries, to the juice for a delightful and sweetened flavor. This addition will beautifully complement the tartness of the rhubarb.
Nutrition
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