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.
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.