Rhubarb juice is a fairly easy thing to make. And aside from its gorgeous pink color...it is rather tasty and refreshing. So get your rhubarb from your farmers market as their are better chances of it being super fresh. Also, buy organic. 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.
Take 1 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 2 cups 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.
Let the mixture cool and then strain out the pulp so that all you are left with is this beautiful pink juice. Gorgeous, right? Now you are ready to make some limeade!
Transfer the rhubarb juice to a pitcher and add the juice from 7 of the limes. Add in the 1/2 cup of sugar (or 2 tablespoons of honey) and let stand. The rhubarb juice should still be warm, so this will aid in the sugar dissolving. Once the sugar has dissolved, add the remaining 5 cups of water and KAPOW, you have a delicious rhubarb limeade. TIP: You can get more juice from your limes a few different ways. I prefer beating the hell out of them with a meat tenderizer. Don't over do it, thought, you don't want them to burst! An easier method is to nuke them in the microwave for 10 to 20 seconds, especially if you're pulling them straight from the fridge. After you nuke them, let them cool a bit and you are all set.
Slice up the remaining limes and add them to the pitcher. Place the pitcher in the fridge and let chill for at least a couple of hours, until the beverage is cold. Isn't this the best limeade you have ever seen?
Serve over ice and enjoy!
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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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