Rhubarb Juice Recipe
Laura Mork Wilkinson is an artist and enthusiastic cook located in the beautiful Province of British Columbia, Canada, where she lives with her husband David.
My husband recently brought in the first rhubarb of 2024 so I made rhubarb juice for him. Our friend Sue who lives across the street taught me how to make it. I’m always looking for things to do with rhubarb, sweet and savory.
It’s different but delicious! The addition of the juice and zest of oranges and lemons, plus sugar, transforms it to something interesting and yummy. The addition of other fruits, like raspberries, will also work to keep the flavor bright and fresh.
Ingredients
- 1.9-2.3 liters (8-10 cups) diced rhubarb
- 50 grams (1/4 cup) granulated sugar, or to taste
- Juice and zest of 2 oranges
- Juice and zest of 2 lemons
- Pinch of salt
Preparation
- In a large pot with a lid, combine all ingredients with 1.4 liters (6 cups) water. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, for 30-40 minutes.
2. After simmering, taste the juice and adjust the sweetness level to your preference. Place a large fine-mesh strainer over a large bowl, and strain the juice, discarding (or composting) the pulp. Allow to cool, then bottle and refrigerate. Rhubarb juice is refreshing warm or chilled.
Laura Mork Wilkinson
Laura is a home-based Canadian chef, teacher and published contributing author in a UK cookbook, happily residing in the British Columbian Interior with her husband David and their pets, in a tourist area called The Shuswap. At the beginning of the pandemic, she decided she needed to learn a new, useful skill, so she chose Asian style cooking, not understanding at the time it would become a life-long passion and journey.
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