The neighbor’s white garage was just beyond my parents’ large, garden plot. Tall grasses usually edged its stucco surface, but at the right time of year, bursts of rhubarb reds interrupted those greens. The neighbors would donate the red stalks to my mom, and resourcefully, she would convert the gift into crisps, crumbles, cakes and pies. I don’t recall my parents ever growing their own rhubarb, but we always had a supply. Perhaps the neighbors feigned naivete in an elaborate plan to partake in my mom’s famed baked goods. As spring comes, I naturally begin to crave that tart accent in my desserts.
Recently, I’ve seen the application of rhubarb extend quite a bit from cocktail syrups to a pork belly topping. However, I would never have thought to juice it until a friend told me the ingredients of the lovely, lightly pink juice she was drinking- rhubarb!
As it turns out, rhubarb juice contains high doses of minerals such as phosphorus, potassium, sodium, zinc and copper, as well as vitamins such as B-complex (according to this article). Don’t forgo the crisps, crumbles, cakes and pies, but do set aside one stalk for a new juicing experience!
makes about 1 quart
2 lbs organic carrots
1 stalk of local rhubarb
1 Fuji apple
2 organic oranges, peeled
Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).