I know what you’re probably thinking. You juiced rhubarb? Yep, I did. If you’ve ever worked with rhubarb, you know how incredibly tart it is. It’s not the kind of thing you want to bite right into, but this morning I tried a little experiment. I juiced it. I added fresh strawberries (my favorite combination) and some apples to offset the tartness. It worked beautifully!
Growing up, we had a huge rhubarb plant that grew in our back yard, left behind from an old garden. My parents tried to get rid of it over and over, but it kept growing back. Lucky for us, my mom makes the most wonderful pies, and when it would grow really big, she would make heavenly strawberry rhubarb pies.
I always get really excited when I see rhubarb in the grocery store, since it doesn’t grow locally here in Florida. Life has been a little too busy for pie making lately, so I thought a nice juice would be a great way to enjoy those same flavors. Thankfully, it worked. Enjoy!
Sweet Strawberry Rhubarb Juice
¾ to 1 lb fresh rhubarb stalks, chopped
1 lb fresh strawberries, washed and hulled
2 large apples, cored
Agave Nectar, to taste
- Juice the strawberries, rhubarb stalks, and apples in your juicer according to the manufacturer’s directions.
- Stir in a little agave nectar to taste, and pour into glasses. Serve fresh and garnish with a strawberry slice.
Important Note: Do not use the rhubarb leaves. They are poisonous. The stalks however, are perfectly safe and nutritious.