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Rhubarb juice is a refreshing, tangy drink that’s perfect for spring and summer sipping. Made from fresh garden rhubarb, this simple homemade recipe is naturally sweet, loaded with antioxidants, and so easy to prepare. Whether you enjoy it on its own, mixed into a fruity punch, or paired with sparkling water, rhubarb juice is a delicious way to make the most of rhubarb season!
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.
Now that I have my own garden, I love carrying on the tradition. I also love to make simple rhubarb syrup from scratch! It’s perfect on top of ice cream and paired with this delicious Rhubarb Galette! You can also try my fresh, homemade apple juice recipe during apple season, too!
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 a few wholesome ingredients.
- 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.
Easy Homemade Rhubarb Juice Recipe
This fresh rhubarb juice is one of those recipes I look forward to making every spring. 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 chopped fresh rhubarb (about 1½ lbs)
- 10 cups boiling water (2.4 liters)
- 2 tsp cream of tartar
- ½ cup granulated sugar (100 grams), or more to taste
- 2 tbsp lemon juice (30 mL), fresh is best
Optional: Add 1 cup of sliced strawberries or raspberries during boiling for a fruitier flavor.
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!). 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, bring 10 cups of water to a rolling boil. Carefully add the chopped rhubarb to the boiling water. Stir, then reduce the heat to medium-low and cover the pot with a lid. 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 sit:
Remove the pot from 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 the flavor and color of the juice. Cover the pot and let it sit at room temperature for 24 hours to steep.
- Strain the juice:
After 24 hours, place a fine mesh sieve or 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. Discard the pulp or save it to use in baking. - Sweeten and flavor:
Stir in the lemon juice and sugar, starting with ½ cup and adjusting to taste. If you like it a bit sweeter, feel free to add more. Give it a good stir to make sure 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 totally normal! Once the juice is fully chilled, you can pour off the clear pink juice into a clean jar, leaving the sediment behind. - Store and enjoy:
Keep your homemade rhubarb juice in the fridge and enjoy within 10–14 days. .
Tip: If you don’t have time to can your juice, just 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 refreshing drink.
- Mix with sparkling water or ginger ale for a fizzy twist.
- Add a splash of cranberry juice or a handful of berries for a fun flavor variation.
- Try freezing the juice in ice cube trays and use the cubes in sparkling water or lemonade for a fun, fruity drink!
Tips & Tricks for Making the Best Rhubarb Juice
After making this 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!
- I always try to use bright red stalks when I can find them—they give the juice that beautiful pink color. That said, green rhubarb will still work just fine; the flavor will be just as delicious, even if the juice isn’t as vibrant.
- Avoid woody or overly thick stalks if you can. The younger, thinner rhubarb tends to be more tender and flavorful.
- Everyone’s taste buds are a little different, and rhubarb can be quite tart on its own. I recommend starting with ½ cup of sugar and then tasting before adding more.
- If you’re watching your sugar intake, try using honey or maple syrup instead. I’ve done this in a pinch, and it adds a lovely depth of flavor.
- Letting the rhubarb steep with the cream of tartar for a full 24 hours helps draw out all the flavor and color. I know it’s tempting to rush it—but it really makes a difference! Trust me on this one.
- I often double this recipe because it never lasts long at our house!
- To get that clear, beautiful juice, use a fine mesh strainer or a double layer of cheesecloth when you’re straining. I’ve also used an old (but clean!) flour sack towel when I was in a pinch, and it worked perfectly.
Frequently Asked
Yes! Rhubarb is packed with antioxidants, and that goodness carries over into rhubarb juice too. These antioxidants have anti-inflammatory, antibacterial, and even anti-cancer properties. Some studies suggest they may help protect against chronic illnesses like heart disease, diabetes, and cancer. So not only does rhubarb juice taste great—it’s good for you, too!
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!
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Ingredients
- 5 cups fresh rhubarb chopped , frozen works as well (about 1½ lbs)
- 2 tsps of cream of tartar
- 10 cups boiling water (2.4 L)
- 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.
- Bring 10 cups of water to a boil in a large pot. Add chopped rhubarb, reduce heat, cover, and simmer for 15 minutes until soft.
- Remove from heat. Stir in cream of tartar. Cover and let sit at room temperature for 24 hours to allow flavor and color to develop.
- Using a fine mesh strainer or cheesecloth, strain the juice into a large bowl or pitcher. Press the pulp with the back of a spoon to extract all the liquid.
- Stir in lemon juice and sugar. Adjust sweetness to taste.
- Pour juice into a clean glass jar or pitcher. Chill in the fridge until fully cooled. Sediment may settle at the bottom—pour the clear pink juice into a fresh jar if desired.
- Store in the fridge for up to 2 weeks. Serve chilled over ice, or mix with sparkling water or juice for a refreshing drink.
Notes
Deb’s Tips
- Double or even triple the batch if you are wanting to can and keep this delicious juice all year long.
- While frozen rhubarb can be used for this recipe, fresh and firm stalks always yield the best flavor. Avoid using wilted or discolored rhubarb for the best taste.
- Rhubarb juice makes a fantastic punch! Add some Sprite or tonic water and mix in some cranberry juice.
- Add berries, especially strawberries, to the juice for a delightful and sweetened flavor. This addition will beautifully complement the tartness of the rhubarb.
