Rhubarb has this eccentric taste to me; it’s like an apple, berry and lime had a baby. This fresh rhubarb juice is so incredibly refreshing. I think it would be awesome for cooling off in the summer or after a workout. All you need is a pound of fresh rhubarb, water, sweetener (I used honey) and a strainer. I strained this to get a smooth consistency akin to juice. Honestly, if you didn’t even want to strain this, you would have a hard time because of the straw-like greenish pulp that forms after blending the rhubarb. Therefore, straining is mandatory.
You can add in a pinch of lemon juice to enhance the sweetness of your rhubarb juice, but I didn’t find it necessary. I used honey as a sweetener but I think agave syrup would be pretty clutch as a substitute. Mint leaves, lemon juice, or raw ginger would be great add-ins to this. I used a mesh strainer to strain the blended rhubarb juice but you could also use a cheesecloth to collect the pulp. I refrigerated this before serving it over ice because I think this juice tastes better when it is very chilled.
Check out my hibiscus juice and strawberry limeade for equally refreshing vibes.
Ingredients
454kg/ 1lb rhubarb, washed and ends trimmed
2 cups water
1/2 cup honey
Extra add-ins: lemon juice, mint leaves
Instructions
- Cut the rhubarb in half.
- Place in a 2L-capacity blender and add water and honey and any extra add-ins you might like.
- Blend for at least 4 minutes.
- Then strain into a 2L-capacity jug or pitcher. Discard the greenish pulp that's leftover from straining the juice.
- Serve the juice cold over ice cubes.
- Store any leftover juice in a mason jar or airtight container for up to 4 days.
