When you say rhubarb most people think of sickly sweet desserts where all you can taste is the sugar, instead of the rhubarb. Rhubarb is an incredibly versatile ingredient. It is packed with hydrating juice that is packed with vitamin K, important for bone health as well as calcium and vitamin C. How to know that the rhubarb is fresh? It should have bright pink stalks that are firm. When you cut the stalks they should be juicy. If they look spongey inside they are no longer fresh. They will be dry and taste terrible so you will need to discard/compost them.
When it comes to juicing the rhubarb you do not need a juicer, just a blender and a nut milk bag or cheesecloth. When the rhubarb is fresh it will yield a lot of juice. Whatever you don‘t use within 3 days simply freeze for up to 5 months in jars (leave 1 1/2-2 inches of space at top of your jars).
To juice rhubarb you will need to take rhubarb stalks and cut them each into about 2 inch chunks(5 cm) and place them in a high powered blender or food processor and pulse until you have they are fully broken down, and there are no more chunks of rhubarb. It will look like stringy pink mush.
Transfer the rhubarb pureé into a nut milk bag or use several large layers of cheesecloth. Over the top of a medium bowl, squeeze and knead the juice out of the rhubarb pureé until what's left in the nut bag is dry. You can juice as much as you want in batches, that way you will have enough for many batches of lemonade as the rhubarb juice will keep in the refrigerator for up to 3 days. I have also frozen it for up to 5 months.
Ingredients
Directions
To juice rhubarb you will need to take rhubarb stalks and cut them each into about 2 inch chunks(5 cm) and place them in a high powered blender or food processor and pulse until you have they are fully broken down, and there are no more chunks of rhubarb. It will look like stringy pink mush.
Transfer the rhubarb pureé into a nut milk bag or use several large layers of cheesecloth. Over the top of a medium bowl, squeeze and knead the juice out of the rhubarb pureé until what's left in the nut bag is dry. You can juice as much as you want in batches, that way you will have enough for many batches of lemonade as the rhubarb juice will keep in the refrigerator for up to 3 days. I have also frozen it for up to 5 months.