Rhubarb Juice
A versatile basic rhubarb juice made from cooked and raw rhubarb — great in desserts, sorbets or cocktails.
⏱️ Prep: 15 min🍳 Cook: 15 min
Nutrition
per per 300 g portion90
Calories
0g
Protein
22g
Carbs
0g
Fat
Ingredients
| 500 g | rhubarb (for syrup) |
| 500 g | sugar |
| 500 g | water |
| 1500 g | rhubarb (raw, juiced) |
Instructions
Makes 2 l
- Cut 500 g of the rhubarb into pieces and boil with the sugar and water.
- Strain the sugar water.
- Run the remaining raw rhubarb through the juicer.
- Flavour the raw juice with the strained sugar water to taste.
Serving suggestions
- Use to create cocktails, e.g. rhubarb-flavoured mojitos.
- As a basic flavour enhancer for a sorbet.
- As a basic ingredient in a jelly, marshmallow or foam, or in many other recipes.
- Serve slightly thickened as a juice or soup with a dessert.