Serves 28
240 min
Rhubarb Juice
Recipe GLPR703492bf90a1ee
A refreshing homemade rhubarb juice made by simmering fresh rhubarb stalks until tender, then straining to extract a vibrant pink beverage. This simple drink celebrates the tartness of rhubarb and makes a large batch perfect for serving a crowd or storing for later enjoyment.
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Ingredients
2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces
8 cups water
Directions
Rinse the rhubarb stalks thoroughly under cold water and trim away any leaves or damaged portions. Cut the stalks into 1-inch pieces.
Pour the water into a large pot and bring it to a boil over high heat.
Add the chopped rhubarb pieces to the boiling water, stirring gently to submerge them.
Reduce heat to medium and simmer uncovered for 3 to 4 hours, stirring occasionally. The rhubarb will break down and the water will develop a deep pink color.
Remove the pot from heat and allow the mixture to cool to room temperature.
Pour the mixture through a fine-mesh strainer or cheesecloth-lined colander into a clean container, pressing gently on the solids to extract all liquid. Discard the solids.
Serve the rhubarb juice chilled over ice, or store it in the refrigerator in glass bottles for up to 1 week.
