HOME > Chowhound > Home Cooking >

Discussion

Rhubarb Juice

  • h

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. Click to Upload a photo (10 MB limit)
Delete
  1. 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.

    1. 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

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

      2. 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

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

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

           
          11 Replies
          1. re: GretchenS

            Gretchen, how much rhubarb made that much juice?

            1. re: LindaWhit

              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

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

                1. re: LindaWhit

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

                  1. re: LindaWhit

                    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

                      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

                        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

                          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

                            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. :-)

              2. re: GretchenS

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