Learn how to make rhubarb juice. This unsweetened concentrate is a great substitute for other tart juices.
In order to extract juice from rhubarb, you have to cook it down and strain it. The mash doesn’t look pretty, but the juice is a lovely light pink/coral color.
Why Make Unsweetened Rhubarb Juice?
I make this juice to extend the repertoire of dishes that I can make using rhubarb. After baking several batches of rhubarb muffins, rhubarb pie and rhubarb crisp – I’m ready for something a little different. This juice makes it easy to create new recipes like Honey Rhubarb Sesame Chicken, Rhubarb Poppyseed Dressing, luscious rhubarb bars (coming soon), cocktails, mocktails and other dishes.
How to Make Rhubarb Concentrate
It’s pretty straight forward:
- pick 8-10 stalks of rhubarb
- wash and chop
- add to large pot and enough water to cover bottom by 1/2 inch
- cook 10-15 minutes until rhubarb is broken down
- strain and collect the juice
- compost the leftover pulp
If you prefer a more precise recipe.
- 4 cups diced rhubarb fresh or frozen
- 1 cup water
- In large saucepan add rhubarb and water.
- Bring to a boil then simmer for 15 minutes until rhubarb is soft and completely breaks apart.
- Pour mixture through a fine mesh strainer or sieve.
- Use the back of a spoon to squeeze out any remaining liquid.
- Use juice for various recipes, mix with Sprite or Ginger Ale or freeze as ice cubes to perk up your favorite summer beverage.
- Store in refrigerator for 5 to 7 days or freeze for longer storage.
How to Make a Rhubarb Mimosa
1 cup chilled rhubarb concentrate
1 cup chilled orange juice
1 (750 ml) bottle chilled dry sparkling wine (Prosecco or Cava)
Fill champagne flute half full with chilled sparkling wine (1/4 cup).
Top with equal parts of rhubarb and orange juice.
Makes 8-10 champagne flutes
Tip: Use a narrow glass and gently pour the sparkling wine first to keep the bubblies intact.
Interested in More Rhubarb Mocktail or Cocktail Ideas?
Check out the rhubarb cookbook for Rhubarbarita and Rhutini, the rhubarb version of margarita and martini.
Check out the Rhubarb Simple Syrup post for mocktails and cocktails using sweetened rhubarb juice.
Which recipe will you try first? Comment below or if you make one of these recipes, share your photos with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Interested in 45 other rhubarb recipes all in one easy reference by your favorite Home Economist (I mean me of course!). Check out my rhubarb ebook!
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.