Here’s a straightforward and delicious rhubarb juice recipe you can make in about 30 minutes:
Classic Rhubarb Juice (makes ~6 servings)
Ingredients
1 lb (about 3 cups) rhubarb stalks, chopped into 1″ pieces
4 cups water
¼ cup granulated sugar (add more to taste)
Optional: lemon juice, mint, sparkling water, or alcohol for serving (sustained.kitchen, sustained.kitchen)
Instructions
Boil: Combine rhubarb and water in a large pot. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes until the rhubarb is very soft (bvintagestyle.com).
Strain: Pour the mixture through a fine-mesh strainer (or cheesecloth-lined for a clearer juice). Press gently to extract as much liquid as possible (seriouseats.com).
Sweeten & adjust: While still warm, stir in sugar until dissolved. Taste and add more sugar or lemon juice if you like (sustained.kitchen).
Chill: Let cool ~20 minutes, then transfer to a sealed container and refrigerate for several hours (or overnight).
Serve: Pour over ice, optionally dilute with still or sparkling water, garnish with mint or lemon. Excellent mixer for cocktails too (umamigirl.com).
Tips & Variations
Concentrate it: Use Nordic ratio—500 g rhubarb + 1 L water + 1 cup sugar—to make a syrupy concentrate that you dilute 1:3 or 1:4 when serving (nordicfoodliving.com).
Enhance flavor & colour: Add 2 tsp cream of tartar during simmering for improved color and brightness (bvintagestyle.com).
Fruit variants: Toss in berries (like strawberries or raspberries) while boiling for a fruity twist (bvintagestyle.com).
Zero-sugar option: Skip sugar entirely—as per Serious Eats or Umami Girl, you’ll get a brisk, lemonade-like tartness (umamigirl.com).
Steeping option: After simmering, some recipes let the mixture sit 24 hours with cream of tartar to deepen flavor and color .
Quick Recipe Comparison
| Variation | Rhubarb | Water | Sugar | Extras |
|---|---|---|---|---|
| Classic | 1 lb | 4 cups | ¼ cup | Mint or lemon garnish |
| Nordic concentrate | 500 g | 1000 ml | 1 cup | Dilute when serving |
| Bright & bold | 1½ lb | 10 cups | ½ cup | Cream of tartar, lemon |
| Sugar‑free | 2 lb | 8 cups | — | Serve tart & brisk |
Serving Suggestions
Serve over ice with a splash of sparkling water.
Mix into cocktails—vodka, gin, or rum pair beautifully (seriouseats.com, umamigirl.com).
Swirl into lemonade or iced tea for a fruity twist.
Freeze into juice cubes for a refreshing summer cooler or mocktail base.
Storage & Shelf Life
Fridge: Keeps 1–2 weeks (clear pink liquid, avoid pulp sediment) (umamigirl.com).
Canning: Nordic guides suggest boiling-water canning to extend shelf life to ~3 weeks refrigerated or longer if sealed properly (nordicfoodliving.com).
