Make your own rhubarb juice with lemon and vanilla flavor.
| Servings | 20 Portions |
| Tags | Budget | Drinks | International | Summer | Swedish |
| Prep Time | 10 min |
| Cook Time | 30 min |
I was lucky enough to get some rhubarb from a neighbor and thought I would make some juice. I found a recipe that said you should freeze it and then squeeze the juice out of the rhubarb after it thawed, but I stuck with a simple variation of boiling the rhubarb instead. So in the pictures, the rhubarb is frozen in pieces, but fresh works just as well.
A little depending on how hard you boil the rhubarb and how well you strain the liquid, this will be around 2 liters of juice which I also choose to dilute 1:1 for a, in my opinion, "sweet enough" juice. However, you can drink the juice as it is if you want.
I didn't have a vanilla bean when I made this juice, but used 2 pinches of vanilla powder instead. Although the taste is really good, the vanilla powder will sink to the bottom of the juice so you need to shake it before serving. It would probably be better with a vanilla bean, but since it is quite expensive, I chose what I had at home instead. I will keep this recipe in mind in the future, however, and if I cook something else that only requires the seeds inside a vanilla bean, I will freeze the rest of the vanilla bean and use it when I boil juice in the future. It will be a good way to make full use of an expensive ingredient.
The amount of juice from the lemon can certainly vary a bit, but here I got about 3 tablespoons from a whole medium-sized lemon. I thought it turned out well in taste and it is also just as good to use the whole lemon if you don't have any other use for it at the moment.
More Images
Ingredients
Directions
- Clean and slice the rhubarb into smaller pieces (no need to peel or similar).
- Boil the rhubarb in the water for about 20 minutes.
- Strain away the stringy pieces and save the juice, clean the saucepan quickly.
- Add the juice and the other ingredients back to the saucepan and bring to a boil.
- Remove the saucepan from the heat and let the juice cool slightly.
- Pour into well-cleaned bottles.
- Store in the refrigerator.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6323.46 kcal | 316.17 kcal | 201 kcal |
| Carbohydrates | 628.26 g | 31.41 g | 19.97 g |
| Fat | 1.89 g | 0.09 g | 0.06 g |
| Protein | 9.12 g | 0.46 g | 0.29 g |
| Sugar | 603.09 g | 30.15 g | 19.17 g |
| Salt | 0 g | 0 g | 0.00 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
