A few days ago, a friend of mine gave me a generous bundle of her fresh garden rhubarb. I was thinking about all kinds of ways to use it up instead of in pie, muffin or squares but none of those appealed to me. Don't get me wrong, any of those choices would have been fantastic -- especially in a particular favorite squares recipe -- but I just knew I was going to create something else. Ding. Ding. Ding. There we go... juice!
I have probably made some sort of rhubarb juice in the past but if I have, I've forgotten about it. In my circles, I know a few people who make juice out of rhubarb. I'm pretty certain that this also includes my wonderful mom-in-law too. It's a tart result but usually, there is a boatload of sugar to "improve" the taste. I wasn't interested in using refined anything so raw honey became the answer with just the right amount of sweetness. Bonus nutrition as a result.
I expected a pinkish color from the stewed batch but to ensure there was enough of a rich color, I added a few dark red cherries. Perfect! And, this definitely needed to become a lemonade of sorts. After the rhubarb and cherry mixture cooked and cooled slightly, I added the raw honey and lemon to retain as many nutrients as possible instead of them being affected by heat. Here's where a cheesecloth or cloth bag (they usually come with juicer machines) work really well; the mixture is squeezed out into juice through the cloth. This is the best way possible to ensure every bit of precious juice is extracted from the mix. Every drop counts. You'll want it all!
Since this is a family-friendly drink, anyone can drink this beverage. Add a bit of still or sparkling water with a few ice cubes and you've got a thirst-quencher on a hot day! Alternatively, you could freeze the juice and enjoy it another special time.
Delicious, luscious, and nutritious. Just look at it. Pure beauty. Natural. No colorants added. LOVE! Feel good knowing that you are hydrating your body with lots of vitamins and minerals in every sip.
Will you try this recipe? If you do, drop me a line and let me know what you think. #urfoodstory
- 6 cups rhubarb cut in small pieces
- 1 cup fresh or frozen cherries, pitted
- 2½ cups water
- 1 tbsp packed fresh lemon zest
- ⅔ cup raw honey
- ½ cup freshly squeezed lemon
- Wash rhubarb and cut into small pieces. Pit cherries if using fresh.
- Zest or finely grate the outer layer of a lemon.
- In a saucepan, add rhubarb pieces, cherries, and the lemon zest.
- Pour water over to cover the fruit. Stir.
- Bring to boil, turn down heat to medium-low and cook for approximately 8 to 10 minutes until softened.
- Off heat, stir in honey and lemon juice. Set aside to cool.
- When cool to the touch, add large spoonfuls onto a cheese cloth that has been draped over a bowl. Alternatively, you could use a cloth juicer bag inserted into a large measuring cup or bowl.
- Squeeze out as much liquid as possible from the cheesecloth or cloth bag.
- Remove the pulp and continue until all the fruit mix has been squeezed into juice.
- Store juice in glass jars in the refrigerator until ready to use. Makes almost 6 cups juice.
- To serve, add 1 part juice to 1 part still or sparkling water in a pitcher or individual glasses. Add ice cubes and garnish with a cherry and a slice of lemon. A rhubarb "stir stick" adds a practical and creative touch.