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Homemade Rhubarb Juice

Bright, tart homemade rhubarb juice that’s naturally sweetened and easy to make. Perfect for sipping straight, mixing into cocktails, or drizzling over desserts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Modern/Contemporary
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh rhubarb stalks trimmed and chopped into 1-inch pieces
  • 4 cups water
  • 1/2 cup honey or maple syrup or to taste
  • Juice of 1 lemon freshly squeezed
  • Pinch of sea salt
  • 1 tablespoon fresh ginger sliced (optional)

Equipment

  • Large stainless steel pot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Fine mesh strainer
  • Cheesecloth or clean kitchen towel
  • Glass jars or bottles for storage
  • Measuring cups and spoons
  • Optional: citrus juicer

Method
 

  1. Rinse the rhubarb stalks under cold water, discard leaves, pat dry, and chop into 1-inch pieces.
  2. Pour 4 cups water into a large pot and bring to a boil over medium-high heat.
  3. Add chopped rhubarb and sliced ginger to the boiling water and stir gently.
  4. Reduce heat to medium-low and simmer uncovered for 12 to 15 minutes, until rhubarb is soft and falling apart.
  5. Turn off heat and let the mixture rest for 5 minutes to cool slightly.
  6. Line a fine-mesh strainer with cheesecloth, place over a bowl, and pour the rhubarb mixture through without pressing the pulp.
  7. While the juice is still warm, stir in 1/2 cup honey (or chosen sweetener) until fully dissolved.
  8. Add fresh lemon juice and a pinch of sea salt to the juice and stir to combine.
  9. Transfer the juice to clean glass jars, refrigerate for at least 1 hour, and serve chilled.

Notes

For perfectly clear juice, strain twice through fresh cheesecloth. Store in glass bottles up to 3 weeks in the refrigerator.