This post may contain affiliate links. Please read our full Disclosure Policy.
Rhubarb juice is a refreshing, tangy drink that’s perfect for spring and summer sipping. Made from fresh garden rhubarb with just 5 simple ingredients, this simple homemade recipe is naturally sweet, loaded with antioxidants, and so easy to prepare.
Rhubarb juice is one of those recipes that instantly transports me back to my childhood kitchen. Growing up, my mom and Grandma always found creative ways to use the abundance of rhubarb in our garden, but this tangy, naturally sweet rhubarb juice was by far my favorite! Every summer, she’d have a batch chilling in the fridge, ready to pour over ice for the most refreshing treat.
We’ve always had rhubarb patches in every home I’ve ever lived in — it’s one of those plants that just follows you through life. Whether I’m tending to the garden at our 1903 Queen Anne Victorian home in town, or spending quiet weekends at our off-grid tiny house cabin in the woods, rhubarb is always growing nearby. This rhubarb juice recipe has been a go-to recipe in our family for as long as I can remember, and it perfectly captures the feeling of simple living that I love so much.
Now that I have my own garden, I love carrying on the tradition. I also love to make Simple Homemade Rhubarb Syrup from scratch. It’s perfect drizzled over ice cream or paired with this delicious Rustic Rhubarb Galette! And if you love making homemade drinks from scratch, you’ll also want to try my Homemade Apple Juice Recipe. Come fall, it’s just as simple and just as good.
Why You Will Love This Recipe
Here’s just a few of the reasons why I love making this rhubarb juice every spring and summer, and why I think you’ll fall in love with it too:
- Simple and natural – Just 5 wholesome ingredients, nothing processed.
- No juicer needed – Made right on your stovetop with a pot and a strainer.
- Naturally sweet – Minimal sugar needed (but easy to adjust to taste!).
- Perfect for preserving – You can can it or freeze it for later.
- Full of flavor – Tart, fruity, and oh-so-refreshing.
Before You Begin
Before you start making your homemade rhubarb juice recipe, there are a few important things to keep in mind.
Use only the stalks. Rhubarb leaves are toxic and should never be consumed. Trim them off and discard them safely before you begin.
Choose your rhubarb wisely. Look for stalks that are firm and crisp. While the color of the stalks (red vs. green) won’t significantly change the flavor, using bright red stalks will give your juice that beautiful, vibrant pink color. If you only have green rhubarb, don’t worry, it will still taste absolutely delicious! If you’re new to growing your own, check out my guide on starting a garden for beginners to get your own rhubarb patch going.
Plan ahead. This rhubarb juice recipe requires a little patience. The rhubarb needs to steep for 24 hours after cooking to fully extract all of its flavor and color. It’s a hands-off process, but it does mean you’ll want to start the day before you plan to serve it.
Easy Homemade Rhubarb Juice Recipe
This fresh rhubarb juice recipe is one of those recipes I look forward to making every spring, right alongside my Easy Homemade Lilac Syrup. It’s tart, refreshing, and the prettiest shade of pink! What I love most is how simple it is, just a few ingredients and a little patience, and you’ll have a homemade juice that tastes far better than anything from the store.
Ingredients
- 5 cups fresh rhubarb, chopped (about 1½ lbs / 680 grams)
- •10 cups boiling water (2.4 liters)
- •2 teaspoons cream of tartar
- •½ cup granulated sugar (100 grams), or more to taste
- •2 tablespoons fresh lemon juice (30 mL)
Optional add-in: Toss in 1 cup of sliced fresh strawberries or raspberries during the boiling step for a fruitier, sweeter flavor, it’s absolutely delicious!
Instructions
- Prepare the rhubarb. Wash the rhubarb stalks thoroughly under cool water to remove any dirt or debris. Trim off the ends and discard any leaves, they are toxic and should never be eaten. Chop the stalks into 1-inch pieces. You’ll need around 5 cups of chopped rhubarb, which is about 1½ pounds.
- Boil the rhubarb. In a large pot over medium-high heat, bring 10 cups of water to a rolling boil. Carefully add the chopped rhubarb to the boiling water and stir to combine. Reduce the heat to medium-low, cover the pot with a lid, and let the mixture simmer gently for 15 minutes, or until the rhubarb is very soft and beginning to break down.
- Add cream of tartar and let steep. Remove the pot from the heat and allow the mixture to cool slightly. Once it’s warm but no longer hot, stir in the cream of tartar; this helps brighten both the flavor and the color of the juice. Cover the pot and let it sit at room temperature for 24 hours to steep. I know it’s tempting to rush this step, but the longer steep time makes a real difference in flavor!
- Strain the juice. After 24 hours, place a fine mesh sieve or a double layer of cheesecloth over a large bowl or pitcher. Carefully pour the mixture through to strain out the solids. Use the back of a spoon to gently press the rhubarb pulp and extract as much juice as possible. You can discard the pulp, or save it to stir into muffin batter or quick bread; nothing goes to waste!
- Sweeten and finish. Stir in the fresh lemon juice and granulated sugar, starting with ½ cup and adjusting to taste. If you like it a bit sweeter, add more a little at a time. Give it a good stir until everything is fully dissolved.
- Let it settle. Pour the juice into a large glass jar or jug and place it in the fridge to chill. Over time, you may notice a bit of cloudy sediment settling at the bottom. This is completely normal! Once fully chilled, pour the clear pink juice into a clean jar, leaving the sediment behind.
- .Store and enjoy. Keep your homemade rhubarb juice recipe in an airtight container in the refrigerator and enjoy within 10–14 days.
Freezer tip: If you don’t have time to can your juice, pour it into freezer-safe jars or containers (leave about an inch of space at the top for expansion). I love having a few jars stashed away for later in the season… especially when it’s too hot to think about boiling anything!
Serving Ideas
- Serve chilled over ice for a simple, refreshing drink.
- Mix with sparkling water or ginger ale for a fizzy twist.
- Add a splash of cranberry juice or a handful of fresh berries for a fun flavor variation.
- Freeze the juice in ice cube trays and drop the cubes into sparkling water or lemonade for a fruity, pretty drink.
Tips & Tricks for Making the Best Rhubarb Juice
After making this rhubarb juice recipe year after year, I’ve picked up a few little tricks that make a big difference. If it’s your first time making homemade rhubarb juice, these tips will help you get the most out of your rhubarb, and maybe even inspire you to make a double batch!
Use red stalks for the best color. I always try to use bright red stalks when I can find them, they give the juice that beautiful pink color. Green rhubarb will still work just fine; the flavor will be just as delicious, even if the juice isn’t quite as vibrant.
Skip the woody stalks. Avoid overly thick or woody rhubarb if you can. The younger, thinner stalks tend to be more tender and flavorful. If you’re harvesting from your own yard, I have a whole post on the best garden harvest tips to help you pick produce at its peak.
Taste before sweetening. Rhubarb can be quite tart on its own, and everyone’s preference is different. I always recommend starting with ½ cup of sugar and tasting before adding more.
Try a natural sweetener. If you’re watching your sugar intake, honey or pure maple syrup both work beautifully as substitutes. I’ve used both in a pinch, and they add a lovely depth of flavor.
Don’t skip the 24-hour steep. Letting the rhubarb steep with the cream of tartar for a full 24 hours is what draws out all the flavor and that gorgeous color. Trust the process, it’s worth it.
Double the batch. I almost always double this rhubarb juice recipe because it never lasts long at our house! It’s so easy to make a big batch, and it freezes beautifully.
Strain well for clear juice. To get that clear, beautiful juice, use a fine mesh strainer or a double layer of cheesecloth when straining. I’ve also used a clean flour sack towel in a pinch, and it worked perfectly.
Is Rhubarb Juice Good For You?
Yes! Rhubarb is packed with antioxidants, and that goodness carries over into the juice. These antioxidants have anti-inflammatory, antibacterial, and even anti-cancer properties. Some research suggests they may help protect against chronic illnesses like heart disease, diabetes, and cancer. Rhubarb is also a good source of Vitamin K, which supports bone health, and Vitamin C for immune support. So not only does this rhubarb juice recipe taste great, it’s genuinely good for you, too!
Frequently Asked
Yes! If you’ve stashed some rhubarb in the freezer, go ahead and use it. No need to thaw it first, just toss it into the pot with the boiling water and follow the recipe as usual. The flavor will be just as good.
Cream of tartar helps brighten the flavor and preserve the juice, but if you don’t have any on hand, you can leave it out. The juice will still be delicious, it just might not have quite the same vivid color or tangy finish.
Yes! If you’ve stashed some rhubarb in the freezer, go ahead and use it. No need to thaw it first, just toss it into the pot with the boiling water and follow the recipe as usual. The flavor will be just as good.
More Rhubarb Recipes
I hope you love this recipe for easy rhubarb juice as much as my family does. You could also try adding some berries, especially strawberries, in with the juice for a lovely one of a kind sweetened flavour! Please let me know if you try this recipe and what you think!
- Rustic Rhubarb Galette – A simple, stunning dessert that lets rhubarb shine.
- Simple Homemade Rhubarb Syrup – A beautiful, versatile syrup perfect for cocktails, pancakes, and ice cream.
- Cinnamon Swirl Rhubarb Bread – A quick bread that’s perfect when you have rhubarb overflowing from the garden.
- Rhubarb and Ginger Crumble – A cozy, comforting dessert that’s perfect for spring and summer.
want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from B Vintage Style.
Ingredients
- 5 cups fresh rhubarb chopped (about 1½ lbs / 680 grams), frozen works as well
- 2 tsps of cream of tartar
- 10 cups boiling water (2.4 liters)
- 1/2 cup granulated sugar (100g), or to taste
- 2 tbsp fresh lemon juice (30 mL)
Optional
- 1 cup strawberries or raspberries for a fruity variation sliced, for a fruity variation
Instructions
- Rinse the rhubarb stalks thoroughly and trim off the ends. Chop into 1-inch pieces, discarding any leaves.
- In a large pot over medium-high heat, bring 10 cups of water to a rolling boil. Add chopped rhubarb, reduce heat to medium-low, cover, and simmer for 15 minutes until rhubarb is very soft.
- Remove from heat. Once warm (not hot), stir in cream of tartar. Cover and let steep at room temperature for 24 hours.
- After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher, pressing the pulp to extract all the juice.
- Stir in fresh lemon juice and granulated sugar, starting with ½ cup and adjusting to taste.
- Pour into a glass jar and refrigerate. Once chilled, pour off the clear pink juice into a clean jar, leaving any sediment behind.
- Store in an airtight container in the refrigerator for up to 10–14 days.
