Really Rhubarb Juice

My most recent rhubarb harvest

Wow!  I'm so glad you are reading this!!

With a title like "Rhubarb Juice" I figured many folks will be flipping over the next blog instead of trying out this recipe.  Good for you for facing your fears and continuing to read!

This idea simply came from a ton more rhubarb harvested from my GIANT rhubarb bush (to read this post click here).  I was slicing up the "barb" while trying to think of recipes that would quickly use it  up all.  I noticed it was juicing quite a bit on my cutting board and thought, "That's it!  Juice!!"

I am no stranger to juicing!  Making juice from fruit that is.

Our yard hosts five apple trees and two crab apple trees.  Come fall we can have MANY apples on hand.  The best way to use them up is to juice them!  It's amazing how many apples it takes to create such a small amount of juice.

I know that raw rhubarb is sour, therefore the juice would also be sour. 

 Thankfully I have created a fantastic lemonade recipe that I have transposed the rhubarb into.

So this is more of a rhubarb-ade than an actual juice.

And it turned out wonderfully!  It is a very sweet and understated way to enjoy rhubarb.

Rhubarb-Ade

Ingredients
5 long rhubarb stems, washed and trimmed
2 c water
1c sugar
1 tsp vanilla (optional)
rhubarb stems as stir sticks (optional)


Here's how you do it:

1. Cut rhubarb to size and put through a juicer. 

 You will need to stop after 10-15 pieces and clean the blades.  

They get clogged easily with all the rhubarb fiber.  

I simply used running water and a scrub brush to remove the fibers.

Cleaning out the rhubarb fibers from my juicer

2. Juice all stems or until 1 cup of juice is achieved.

3. Heat water and sugar in a medium pot over medium heat.  

Stir until sugar is dissolved.

4. Add the juiced rhubarb to the pot and bring to a boil.

5. Remove from heat and add vanilla if desired.

6. Allow rhubarb syrup to cool.   

The syrup can be stored in the fridge for up to 2 weeks.

Ahhh!  Delicious!!

 7.  Add 1/2 c of syrup to glass tumbler and fill with water.  

Add more syrup or more water depending on taste.  

Our household prefers a 1 to 1 ratio of syrup to water (1/2c syrup + 1/2c water).

8. Garnish with any leftover rhubarb stems.  

Washed. 

Trimmed. 

And dipped in sugar!

9. Share and enjoy!

 Simple, Easy and Delicious!

Thank you for reading my Rhubarb Juice post!

And a big THANK YOU to my helper

and son Jackson!!