Do you have an abundance of fresh rhubarb, or maybe some leftover rhubarb in the freezer? Here’s a quick and easy way to use some up and get in some of those rhubarb health benefits. Yes – rhubarb is good for you! Read on.
This recipe is adapted from the book From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. It’s one of my “go to” recipe books when fresh produce is in abundance, along with The Garden Fresh Vegetable Cookbook and Too Many Tomatoes. From Asparagus to Zucchini also gives storage and cooking tips, as well as background information on the produce. It was created by the Madison Area Community Supported Agriculture Coalition.
- Rhubarb, fresh or frozen
- Sugar or liquid stevia
Puree rhubarb in food processor, blender or electric juicer. (I used my Vitamix.) Strain through cheesecloth-lined strainer or fine mesh strainer, pressing solids. I used my nylon kefir grain strainer. A jelly bag would work well, too.
Let stand several minutes, then skim froth from surface, if desired. Note: When I used frozen rhubarb, I didn’t get any froth. It’s up to you how much you strain. This year we used our juicer and fresh rhubarb, and it was frothy, but we don’t really care, so no skimming here.
For every two cups rhubarb liquid add 3/4-1 cup sugar or 3/4 to 1 teaspoon liquid stevia extract and 6 cups water. You may also use lemon flavored stevia extract. Serve chilled. For every two cups rhubarb liquid, yield is 2 quarts. I’m sure honey would work well, too. I’d recommend 2/3 – 3/4 cup per two cups rhubarb liquid.
The boys said they would drink it, even though they don’t normally like rhubarb. Husband said he thought it was good and tasted like apples. I think it’s pretty tasty, and it’s a great way to use up freezer rhubarb, which tends to be a little stringy in recipes.
Plain rhubarbade tends to be a little pale (see photo above), I thought I’d add a little color with some strawberries we had in the freezer. Yummy! We juiced around a cup of thawed strawberries and then continued with rhubarb to get two cups of juice total, and it was delicious! We’ve also used tart cherries and are planning to try raspberries. The little punch of extra color and flavor really takes this drink to the next level. Somehow the strawberry-rhubarb combo tastes more like fresh strawberries than the strawberries do on their own. It’s great!
Why eat Rhubarb?
Rhubarb has vitamin C, vitamin K, B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid (source), and small amounts of poly-phenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein. It may help prevent cancer, improve circulation, build bones and act as an anti-inflammatory and anti-oxidant. (Read the details here.)
Note: My eldest will actually eat rhubarb stalks straight (he likes the tartness), so he uses a stalk to stir his drink.
Featured at Rhubarb Seasonal Recipe round Up.