Super delicious and easy recipe for Rhubarb juice. The homemade rhubarb juice is super easy to make and it takes only about 25 minutes.
It is so easy to make your own Nordic rhubarb juice and this recipe only takes about half an hour to make and with only three ingredients! The recipe for Nordci rhubarb juice is so easy to make and highly addictive. When the juice is ready to drink you have the most beautiful pink juice you could ever imagine.
Read also: Nordic recipe for Red Berry Pudding
The juice is very refreshing and perfect for hot summer days. The concentrated rhubarb juice can be mixed with water and you will have some great juice but it can also be used in alcoholic drinks for the weekends. Only your imagination is the limit.
The juice can also be mixed with Elderflower Juice - and you will have a nice new version of the juice!
Servings: 1 liter
Ingredients
- 500 g rhubarb (1.1 lb)
- 2 dl cane sugar (Regular sugar can also be used) (1 cup)
- 1 liter water (1/4 gal)
Instructions
- Clean and rinse the rhubarb thoroughly and cut them into smaller pieces.
- Mix the rhubarb, sugar and water in a saucepan and heat it up to boiling point. Continue boiling for approximately 15 minutes.
- Pour the rhubarb, sugar and water mix through a strainer down into a large bowl. In this step it is difficult to extract all the pulp using only the strainer. If you want a completely clean juice you can use a tea towel (or similar) as a strainer. Use a spoon to squeeze out the last juice from the rhubarb.
- Clean some bottles using boiling water to make sure they are completely clean and that all bacteria are gone. This will extend the shelf life. Pour the concentrated juice on the bottles and keep them refrigerated.
- When serving the juice simply mix the concentrated juice with water or sparkling water in the ratio 1-4. Of cause this can be adjusted as you like.
PM De Angelis says
Good recipe and a great idea when you have a lot of rhubarb from your garden! Tried it tonight--very good! Thanks for posting.
Linda says
How long will the keep out of a fridg
Kim Nielsen says
You should expect about 3 weeks.
Nadya says
Was looking for an authentic home-made Nordic receipie for rhubarb juice. So happy I found this one! On my way to make my own rhubarb juice with rhubarb from garden :) Fresh & healthy!
Kim Nielsen says
I'm happy that you have found one :-)
Jennifer Floren says
Could this be canned to make it self stable?
Kim Nielsen says
If you make sure to clean the bottle with very hot water to kill bacteria then i think it is self stable.
Marla says
Proper canning guidelines must be followed for safety and shelf stability. See Ball Blue Book for canning instructions and safety precautions.
Ron Well says
wow looks awesome. is it healthy? what's it works?
Kim Nielsen says
Hi. Of course the sugar is not healthy but I would not call this an unhealthy drink.
Margaret says
Thanks, I was looking for some general proportions. I'm going to add the sugar after cooking and straining--just so what's gone for waste isn't sweetened. I'll start with a bit less sugar and see if that works, too. I think the sparkling water will make a great beverage.
ecoteri says
I would suggest boiling water bath canning these = use sterilized pint jars, and once they are full of juice and sealed, put into a BWB canner (be sure the lids are covered ) and boil for 10 minutes. Turn off the heat and let them sit in the canner for 5 - 10 minutes, then put the jars on a cloth covered board and let cool. They should 'pop' and seal - and then will be shelf stable for a LONG time. Not using the Boiling Water Bath 10 minutes is dangerous if you intend to put the jars on your shelf. OK for a couple of weeks in the fridge
DORIS says
CAN YOU FREEZE THIS JUICE IF SO HOW LONG
Kim Nielsen says
I've never tried to freeze it. However, I can only imagine that it will work. My guess is that you can freeze it for about 2-3 months.
Henry says
Rhubarb juice is fantastic in summer. I freeze it in a plastic bottle, usually enough to last for 2 - 3 weeks. When I am on the road it defrosts very slowly and you sip it. It is refreshing on a hot day. My recipe includes, rhubarb, little bit of sugar, and I add cherry or raspberry syrup for color and taste. Do not use much syrup due to sugar content. Without freezing it I make 3 - 4 liters and it lasts me 7 to 10 days in the fridge.
Kim Nielsen says
That's a great tip - freezing the rhubarb in bottles and letting defrost over several hours on long trips. I'll make sure to remember that for the hot summers :-) Regards Kim (NordicFoodLiving.com)
David p Hattery says
Try an ice cube tray for a simple serving size
Kim Nielsen says
That was actually a great idea using an ice cube tray :-) Regards Kim (NordicFoodLiving.com)
Tim Weston l says
Hi Kim
Just for your information I didn't strain mine I whisked it in the saucepan which gave the juice more body.
Also with regards to freezing, I froze the leftover juice and stirred it every hour or so and was left with the most refreshing sorbet ever. Many many thanks.
Kim Nielsen says
Thanks for you comment about rhubarb juice. And thanks for your tip about not straining and also the sorbet - I have to try that!! :-D
Regards Kim (NordicFoodLiving.com)
oliva says
Should I expect this recipe to be syrupy or watery? I was wondering because most concentrated juices are syrupy. Also, will the juice be sweet enough? I am using the 200 grams sugar but I am not sure if it will be sweet enough because rhubarb had quite a sharp flavour. Thanks.
Kim Nielsen says
The concentrate is water-like and not that thick. I hope it makes sense. Regards Kim (NordicFoodLiving.com)
Tilly says
Also- any ideas on how you can use the leftover pulp? I don't want to waste it, because it smells so good and I know it will be useful! Thanks!
SoLuna says
Used it in my morning porridge with some strawberries. A sweet grounding delight.
Chris says
It makes great handmade paper❣️
Carrie says
I will be adding the pulp to applesauce and will try to dehydrate it?
SoLuna says
A simple but good cipie. I used 5 big stalks of rhubarb, 3 spoons of sugarand filled the little pot i have with water ( almost 1 l).
I loved it. Pure as well as mixed with sparkling water.
It was the perfect round up for our family for eastern.
Thank you for sharing.
Has anybody tried making raw rhubarb juice? :))
Kim Nielsen says
You are welcome. I am just happy that you like my recipe for rhubarb juice :-) Regards Kim (NordicFoodLiving.com)
GBW says
I visited Germany last month where some places offered rhabarber schorle (rhubarb soda) in bottles. Others used juice and sparkling water. It blew my mind. I can’t believe we don’t have it on menus in the US.
Other recipes suggested no sugar and using simple syrup later. Others had stevia (blech). This one seemed the easiest and most logical proportions. I’m going to make fruit leather from the pulp.
Valerie Tranfield says
Use garden grown rhubarb, wash (do not dry simply leave for a few minutes on a clean tea-towel to drip off excess, then cut up a dozen or more thick stems and place in a large glass bowl, sprinkle two to three soup ladles of granulated sugar, cover and leave to steep for at least 24 hours. The sugar drawers out the juice, make sure all the sugar is dissolved before adding the mixture to a large saucepan, do not add any water, and on a very low light slowly bring the mixture to boiling point and simmer for 15 to 20 minutes. Strain in usual way and bottle. The juice has far more flavour if you do not add any water.
Thomas Murphy says
This was very a light and refreshing way to enjoy the season's rhubarb crop. It was easy to make and now I have a large mason jar concentrate, ready to use for all those hot days ahead. Thank you for sharing your recipe. It is quite good!
Valerie Caton says
Even better than the bottled stuff I discovered in Denmark. Easy to make, and DELICIOUS! We drink ours mixed with a little sparkling water to make it fizzy, and if we are really feeling adventurous, add sparkling water and a little gin!