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.
½ pound rhubarb 1 beet 2 carrots ¼ Inch ginger ½ lime 1 green apple 1 cup water
2 cups juice
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.
NOTE: 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.
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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.