Learn how to make rhubarb juice — an unsweetened concentrate that brightens desserts, beverages and savory dishes. This tart, lightly colored juice is a versatile ingredient to keep on hand for summer drinks and recipes that benefit from a fresh, tangy note.
To extract juice from rhubarb, simmer the chopped stalks until they break down, then strain. The cooked mash is unassuming, but the resulting liquid is a lovely pale pink to coral concentrate that adds bright flavor wherever you use it.
Why Make Unsweetened Rhubarb Juice?
Making unsweetened rhubarb juice is an easy way to expand how you use fresh rhubarb beyond baking. Instead of the usual muffins, pie or crisp, turn rhubarb into a concentrate you can freeze, mix into dressings, glaze meats, or add to cocktails and mocktails. It’s a handy pantry enhancer for both sweet and savory recipes.
How to Make Rhubarb Concentrate
The process is simple and forgiving. Basic steps:
- Choose about 8–10 stalks (or 4 cups diced rhubarb fresh or frozen).
- Wash and chop the rhubarb into pieces.
- Place in a large saucepan and add enough water to cover the bottom by about 1/2 inch (roughly 1 cup for 4 cups rhubarb).
- Bring to a boil, then reduce heat and simmer 10–15 minutes until the rhubarb breaks down completely and is very soft.
- Pour the mixture through a fine mesh strainer or sieve, pressing with the back of a spoon to extract as much liquid as possible.
- Discard or compost the leftover pulp, or repurpose it (see notes).
The yield is roughly 1–2 cups of rhubarb concentrate depending on the amount and juiciness of the stalks.
Rhubarb Juice
Ingredients
- 4 cups diced rhubarb fresh or frozen
- 1 cup water
Instructions
-
Add the diced rhubarb and water to a large saucepan.
-
Bring to a boil, then reduce heat and simmer for about 15 minutes until the rhubarb is soft and falls apart.
-
Strain the mixture through a fine mesh strainer or sieve into a bowl or measuring cup.
-
Press the solids with the back of a spoon to extract any remaining liquid.
-
Use the juice in recipes, mix it with soda like Sprite or ginger ale, or freeze in ice cube trays to add to drinks later.
-
Store in the refrigerator for 5–7 days or freeze for longer storage.
Notes
If you want a deeper color, add a handful of strawberries or raspberries while cooking, or a drop of food coloring.
Yield: about 1–2 cups of concentrate, depending on the rhubarb.
How to Make a Rhubarb Mimosa
Ingredients for about 8–10 flutes:
1 cup chilled rhubarb concentrate
1 cup chilled orange juice
1 (750 ml) bottle chilled dry sparkling wine (Prosecco or Cava)
Method:
Fill each champagne flute one-quarter full with chilled sparkling wine (about 1/4 cup). Top with equal parts rhubarb concentrate and orange juice. Serve immediately while bubbly.
Tip: Use a narrow glass and pour the sparkling wine first to help preserve the carbonation.
More Rhubarb Mocktail and Cocktail Ideas
- Rhubarb pairs well with citrus and sparkling wine, and can be transformed into rhubarb simple syrup for sweeter drinks.
- Add rhubarb concentrate to vinaigrettes, glazes, or marinades for a bright, acidic lift.
Which recipe will you try first? If you make one, consider sharing photos on social media or saving the concentrate in ice cube trays so you always have a splash of rhubarb on hand for drinks and dishes.
Sweet & Savory Recipes and Preserves
No ads — all the best tips and recipes in one place. The rhubarb cookbook brings together practical techniques and flavor-forward recipes.
Recipes and preserves for every season
Resources include dozens of recipes and guidance for harvesting, freezing, canning, dehydrating, cooking and making jams with rhubarb.
Available in ebook and paperback formats.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in simple, delicious meals. Sign up for seasonal tips and recipes, and explore books, guides and video content to deepen your skills.