Rhubarb, Ginger & Beet Juice

RECIPE TYPE Juice
DIET Vegan
If you’re looking for a fresh and tangy juice recipe, that’s as healthy as it is tasty, look no further. This Rhubarb, Ginger, and Beet juice is just that. I always have this on hand during rhubarb season.
|Written June 22, 2015

INGREDIENTS

  • ½ pound rhubarb
  • 1 beet
  • 2 carrots
  • ¼ Inch ginger
  • ½ lime
  • 1 green apple
  • 1 cup water
SERVINGS2 cups juice
TOTAL TIME30minutes
PREP15minutes
COOK15minutes

Rhubarb Ginger and Beet Juice

1

Take 1/2 pound of rhubarb and wash it thoroughly. Trim the ends and cut the stalks into 1/2-inch pieces. Place the pieces in a medium sauce pan and add 1 cup of water. The water might not cover all of the rhubarb and that’s okay. When the rhubarb is cooking, it will break down. Cook the rhubarb for 15 minutes over a medium heat until the veggie has turned all mushy and gross.

Rhubarb Juice

FACT: While some vegetable greens are edible, like those of carrots and beets, rhubarb greens are not. They are poisonous and should always be discarded. Yes, rhubarb is a veggie, despite being used mostly in dessert.

2

Let the mixture cool and then strain out the pulp so that all you are left with is this beautiful pink juice.

3

Juice the beets, carrots, ginger, apple, and lime. Add the juice from these ingredients to the rhubarb juice.

Rhubarb Juice

4

I often will do a double strain, either while adding it to the pitcher or right before serving.

Enjoy!

EAT

Rhubarb Ginger and Beet Juice 1

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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