I love rhubarb. I love juicing. So why have I never made rhubarb juice before? To be honest, I was a little scared. Even Linus was sceptical when I wanted to make rhubarb juice. Everyone I mention it to says, “oo really? Can you juice rhubarb?”
So I did some research and it’s all cool, but there are some notes at the bottom you should read. I’ve gone for a simple recipe to kick things off, and I’ll try out some more edgy combinations now I know it’s safe!
Here’s what I had today:
- 2 sticks rhubarb
- 2 apples
- 1 inch ginger
It makes a great tasting, refreshing juice with all the sweet and sourness of rhubarb, and a great warm pinkness to it.
A couple of words of warning though:
- It totally clogged up my centrifugal juicer. I had to clean it all out and start again. Don’t try using a centrifugal juicer! Even if it doesn’t clog it up, I reckon it will struggle and heat up the juice, destroying a lot of the nutrient value. Use a masticating juicer instead.
- If you don’t know about rhubarb leaves already, safe to say, keep them well away from your juicer and do not consume them in any form.
- Rhubarb juice is very high in oxalates. Oxalates prevent the absorption of calcium and are naturally present in lots of plants. From a general point of view this means, don’t have too much rhubarb juice, see it as a treat every now and again. More seriously, for those with kidney stones or other health concerns, avoid it altogether.
Rhubarb juice contains high doses of important minerals like potassium, phosphorus, sodium, copper and zinc. It also contains good amount of Vitamin B-complex. Like beetroot juice, it is also anti-inflammatory.
So in conclusion, enjoy rhubarb juice in moderation as a treat, and use a masticating juicer.
Let me know if you try it and what you added too 🙂