Rhubarb, Ginger & Beet Juice

A Jerry James Stone Recipe




  • ½ pound rhubarb
  • 1 beet
  • 2 carrots
  • ¼ Inch ginger
  • ½ lime
  • 1 green apple
  • 1 cup water
Jump to instructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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. 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.
  • Let the mixture cool and then strain out the pulp so that all you are left with is this beautiful pink juice.
  • Juice the beets, carrots, ginger, apple, and lime. Add the juice from these ingredients to the rhubarb juice.
  • I often will do a double strain, either while adding it to the pitcher or right before serving.
  • Enjoy!