By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 28
240 min
Rhubarb Juice
Recipe GLPRd81d023a96b999
A refreshing, bright rhubarb juice made by simmering fresh rhubarb stalks with water and straining out the pulp. This tart, naturally sweet beverage can be served chilled as-is or sweetened to taste. Perfect for enjoying the spring harvest in a cool, crisp drink that's both invigorating and delicious.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds Fresh rhubarb stalks, cut into 1-inch pieces
8 cups Water
Directions
Wash the rhubarb stalks thoroughly under cold running water to remove any dirt. Cut the rhubarb into 1-inch pieces, discarding any leaves (which are toxic) and using only the edible stalks.
Place the cut rhubarb pieces in a large pot and add the 8 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 30–40 minutes until the rhubarb is very soft and the liquid is infused with color and flavor.
Remove the pot from the heat and allow the mixture to cool to room temperature, about 1–2 hours.
Line a fine-mesh strainer or colander with cheesecloth and carefully pour the cooked rhubarb mixture through it into a clean bowl or large pitcher, allowing the liquid to drain completely while separating out the solids. Gently press on the rhubarb solids to release any remaining juice, but do not squeeze aggressively.
Transfer the strained juice to bottles or glasses. Refrigerate until ready to serve. The juice can be enjoyed straight or diluted with additional water or sparkling water to taste.
Comments
Rhubarb is not reliably stocked at Charlotte-area Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners year-round; spring is your window, and out of season you'll need to call ahead or make a special trip to a farmers market. The yield—28 servings from water and rhubarb alone—drives the cost per serving down to pennies, but the 240-minute timeline is honest and includes significant passive time (cooking and straining), so this works as a weekend project, not a weeknight. The juice keeps refrigerated for several days and freezes well, making it sensible batch cooking, though it demands you like tart, unsweetened rhubarb flavor straight; there is no sugar or other additive to mask it.
Sign in or create a free account to add your review.
