Rhubarb juice without a steam juicer

Make your own rhubarb juice from scratch with this simple recipe without a steam juicer or other juicer machine and without standing next to the hot stove. This Nordic rhubarb recipe is my easy go-to recipe made with slow living style prepared by infusing the ingredients in a no-fuss way first, at room temperature, and then in the fridge overnight.

Rhubarbs are everywhere and growing like crazy. After making fifteen rhubarb pies, rhubarb jams, and rhubarb syrups and sorbets – well there is something else to make as well to use all the rhubarb stalks. So this is a perfect recipe and a great way if you have a huge amount of rhubarb in your rhubarb patch. 

We have been making rhubarb juice with this method in our family and in my childhood family for a very long time. It is an easy way to use up the extra stalks of rhubarb and get a delightful fresh juice to enjoy. We have used this recipe to make the alternative to a welcome rhubarb drink at graduation parties, and it has stood up in competition with sparkling wine. And to be honest, I sometimes make this just to get something as pink and pretty in my glass as this juice.

Why you’ll love this recipe and tips for making

• This juice can be adjusted with the sweetness to your liking easily. With less sugar, you will get more tart flavors of rhubarb. If you prefer a sweeter note add up a bit of sugar or other sweetener to get more sweeter lemonade kind of rhubarb juice.
• For this rhubarb juice recipe, you do not need a steam juicer with a steamer basket and juice kettle! Just any heatproof container.
• This is hands down the easiest and the most low-maintenance way to make juice. It demands ten minutes of measuring and cutting and the rest is just waiting – so it is truly easy to make beforehand.
• You can use your own rhubarb juice concentrate even further and dilute it with sparkling water to get a rhubarb lemonade.
• Leftover juice you can use to make a rhubarb simple syrup by adding one part of sugar and two parts of juice in a saucepan.
• Thicken the rhubarb juice heated in a saucepan with potato fours to get a summery rhubarb kissel, (kiisseli) a gooey rhubarb fruit soup to be enjoyed cool or hot. A very common dessert style in Nordic Countries, Eastern Europe, and Russia.

Harvesting Rhubarb

Rhubarb plants grow tightly from the stem together outwards. Grab the rhubarb stalk from very low and wiggle it a bit to get it out. Cut the leaves off, it is easy to just twist and break them off in the garden already to not to fill the kitchen with the huge leaves.  It is better to pick the stalks throughout the summer and not to let them overgrow. If you do not have rhubarb growing wild in your garden, you can purchase it in a grocery store or farmers markets from early spring or early summer to the end of summer.

| RELATED: How to source locally grown vegetables and fresh produce

How long does rhubarb juice last in the fridge and can you freeze it?

Rhubarb juice made with this recipe lasts about one week in the fridge. If you have bits in it I have noticed it turns bad faster and might even create some mold, so to increase the shelf life strain the juice well. If you want to 

What to do with leftover pulp?

Use the leftover pulp in pies, jam, boil with honey, and add to your morning yogurt or chia pudding!

Ingredients you need for

• Rhubarb stalks 
• Sugar
• Boiling water

You’ll find the exact measurements in the recipe card.

Tools you may need

• Knife and cutting board
• Measuring cups
• Scale
• Large pot or other heatproof container with a lid that fits into your fridge
• Slotted spoon
• Strainer
• Funnel
• Bottle (yield of 1 litre) with an airtight lid

| RELATED:  Checklist for kitchen essentials | Thrift, repurpose & save

How to make rhubarb juice without a steam juicer

Choosing the rhubarb stalks 

If you harvest yourself your rhubarbs, choose medium-sized to big rhubarb stalks. The more red coloured your stalks are the more pink coloured your juice will be.

Step one: Prepare the rhubarb stalks

Cut off the ends of the rhubarb stalks and rinse the rhubarbs well with water to wash the dirt off. Chop the stalks in about 3-4cm (an inch) long bits.

Step two: Layer the rhubarb and sugar

Start layering rhubarb into a pot or other heat-proof container. First, do a layer of rhubarb bits and sprinkle some sugar. Then, drop another layer of rhubarb bits, and sugar, and continue until you have finished both rhubarb and sugar.

Step three: Steeping the juice 

Boil the water. I normally do it easily with an electric kettle. 

| RELATED:  Tea kettle vs teapot | How to use and choose them

Next, pour water on the top of layered rhubarbs and sugar. All should be covered with water, if not add some more. Close the lid and leave it cool on the table at room temperature for at least one hour.

Step four: Steeping in the fridge

When the juice is cooled enough to touch easily so as not to heat your whole fridge, place it in the fridge on the top shelf. The heat goes up, so if it has any heat left it will not warm all the products in the fridge.

Leave it be to the next day about 12-24 hours.

Step five: Strain the juice 

Then, place a funnel into the bottle and set a strainer on top of it. With the help of a slotted spoon lift the rhubarbs into the strainer and keep the stalks for a rhubarb pie, jam, or whipped porridge. 

Lastly, pour the juice from the pot into a bottle through a strainer to catch any bits and pieces left behind.

How to enjoy your homemade rhubarb juice concentrate

Dilute your own rhubarb juice concentrate to your liking. About 1 part of juice and 2 parts of rhubarb juice ratio has been our family’s favorite. 

Storing the rhubarb juice

Store the rest of the made rhubarb juice in an airtight jar in the fridge for about one to two weeks. The juice is at its best for about 5 first days. If you do not use it right away, you can easily freeze it.

Freeze the rhubarb juice in a freezer-proof bottle up to the next year and the next harvest time. You can also freeze the juice in ice cube trays. You can add the rhubarb ice cubes into your rhubarb juice to not dilute it too much with melting water!

How to tweak this rhubarb juice without a juicer

• Add a bit of lemon juice.
• Add some twigs of mint or lemon balm.
• Dilute with sparkling water or sparkling wine!

What is your best moment to enjoy rhubarb juice?

On what occasion you would like to serve the rhubarb juice? Would you prefer to enjoy it still or sparkling? Let me know in the comments!

Other drinks to enjoy