HOME > Chowhound > Home Cooking >
What are you cooking today? Get great advice
TELL US

Rhubarb Juice

h
HillJ May 10, 2013 07:05 AM

http://www.thekitchn.com/tart-and-tan...

Blessed with a bounty of rhubarb, I made pure juice and then followed the lead above to then make rhubarb vodka, few batches of ice cubes, a thin syrup and a light sauce from the big batch of juice.

Really refreshing and unexpected change for cocktails, lemonade and big surprise--on fish!

If you can get your hands of rhubarb, I hope you'll give it a try! Any suggestions for using the juice, pls step forward! I've enjoyed the current Rhubarb thread for baking ideas so I'm just focusing on using up the juice.

TIA. J

  1. GretchenS May 12, 2013 04:47 PM

    Oh. My. Word. Best gin and tonic ever, this stuff is phenomenal. Thanks HillJ!

     
    11 Replies
    1. re: GretchenS
      LindaWhit May 12, 2013 04:55 PM

      Gretchen, how much rhubarb made that much juice?

      1. re: LindaWhit
        GretchenS May 12, 2013 05:03 PM

        LW, used about 1 1/3 lbs very red rhubarb to 1 quart water. Nothing else. Simmered 20 minutes then let steep another 20 minutes before straining. Kept the resulting rhubarb mush to try folded into some thick Greek yogurt, maybe with some whipped cream folded in too for a rhubarb fool (one of my very favorite British desserts).

        1. re: GretchenS
          LindaWhit May 12, 2013 05:16 PM

          Nice - perfect info. I'll head to the stupidmarket this week and make sure I pick some up - thanks!

          1. re: LindaWhit
            HillJ May 12, 2013 05:28 PM

            LW, the link in the OP has quite a few tips too. Enjoy!

            1. re: LindaWhit
              LindaWhit May 20, 2013 05:53 AM

              Well, I made rhubarb juice this weekend. Tried it in my work's water sippy cup. Didn't like it. :-( Oh well.

              1. re: LindaWhit
                HillJ May 20, 2013 05:55 AM

                Oh no, that's a bummer! Do you think there is anyway you would doctor it up to your liking or did you just dump it?

                1. re: HillJ
                  LindaWhit May 20, 2013 05:56 AM

                  Well, I dumped the small jar I brought into work because I didn't want to try and remember to bring it home from the fridge tonight.

                  I'm wondering if I could make a simply syrup out of the rest at home...perhaps to add to lemonade and vodka?

                  1. re: LindaWhit
                    HillJ May 20, 2013 05:58 AM

                    That's what I was hoping for ya. The juice by itself is a bit dull frankly. But as the springboard to a aid or cocktail, remarkable. Because it's understated.

                    1. re: HillJ
                      LindaWhit May 20, 2013 06:12 AM

                      Well, we're coming into Memorial Day weekend, so a vodka and lemonade will (most likely) be on the menu. So a splash of rhubarb juice will be added to try it again. :-)

                      1. re: LindaWhit
                        HillJ May 20, 2013 06:36 AM

                        Good times :)

        2. re: GretchenS
          HillJ May 12, 2013 05:27 PM

          That's awesome! You're very welcome and thanks for adding so much to this thread, I appreciate it!

        3. LindaWhit May 12, 2013 01:42 PM

          Oh, I *love* the idea of making some juice to add to my water sippy cup at work! I'm adding some rhubarb to my next shopping list. :-)

          (Thanks to Gretchen S. for posting on the WFD thread on Home Cooking about the rhubarb juice thread!)

          1 Reply
          1. re: LindaWhit
            HillJ May 12, 2013 01:44 PM

            Me too, it was a big hit @ brunch this AM.

          2. GretchenS May 12, 2013 01:24 PM

            Holy cow this is great in club soda! So easy and so pretty! Cannot wait to try it in a gin and tonic....

            1 Reply
            1. re: GretchenS
              HillJ May 12, 2013 01:44 PM

              Thanks Gretch! We really enjoyed the juice in a punch bowl cocktail this morning! Need to make more & freeze it!

            2. HillJ May 10, 2013 02:30 PM

              Fresh lemonade with rhubarb ice cubes looks so pretty in a glass.

              Found these CHOW recommendations for the juice:
              http://www.chow.com/food-news/7289/us...

              I'm going to use the rest for the punch bowl Sunday brunch.

              Show Hidden Posts