Delicious and totally sugar-free rhubarb juice recipe with apple and ginger. It does not get better than this. Nutritious, anti-inflammatory, antioxidant, zingy and so so good for you.
What is rhubarb?
Rhubarb is a sharp flavoured vegetable used for its tart flavour. It is in season at the beginning of Spring and mostly associated with the warmer days and the kinds of foods eaten at this time of year. Think of a classic crumble or compote to accompany a delicious chia pudding. It has been used in Chinese medicine for thousands of years for its anti-bacterial qualities and the ability to combat inflammation and therefore may not come as a surprise that it is incredibly healthy. The question is, what else can you do with rhubarb?
The health benefits of rhubarb juice
The health benefits of rhubarb are quite astonishing and this vegetable (rhubarb is classified as a vegetable and not a fruit) can be used in many ways other than in a dessert. When a red fruit or vegetable, it is normally a tell-tale sign that it contains potent antioxidants that have links to fighting cancers and heart diseases. Rhubarb contains lycopene which is the compound also prevalent in tomatoes and is intensified along with its health benefits when slow cooked. The pigment in rhubarb, parietin, has also been found in studies to be a powerful cancer fighting antioxidant too.
What can we do with rhubarb?
When it comes to the uses of rhubarb, most recipes see it being stewed for a dessert or jam and in many cases paired with a sweeter fruit such as a strawberry or apple. Because rhubarb has a tart, tangy flavour, it is normally doused in sugar which, of course is not healthy in the slightest. With The Anti-Cancer Kitchen recipe we have found that by simply juicing the rhubarb stalks we extract a really tasty scented juice that when paired with sweet apples gives the wonderful flavour of a traditionally rhubarb crumble in the form of a healthy drink. Win win!
No need for sugar when juicing rhubarb
Previously when we had some left over rhubarb, we struggled to know what to do with it, however there are lots more great recipes that use rhubarb without sugar. Try experimenting with salsas to go on tacos, soups such as spiced carrot and rhubarb and north African stews with rhubarb and harissa. The reason sugars are so bad for you are numerous. The over consumption of sugars promote carcinogenesis by stimulating synthesis of insulin and insulin-like growth factor and inducing oxidative stress. It is also a leading factor of obesity, which can also significantly raise the risk of cancer. Although these studies are on-going it would be safe to assume the links already made between cancers and sugars are enough to eradicate them from your diet.
Easy rhubarb juice recipe
It is however sweetness that we want in a refreshing juice. In this simple to make juice, we have chosen Pink Lady apples which have almost the identical coloured pigments to that of the rhubarb (further healthy antioxidants for your body). Here the apples are juicy and sweet and really combine well to give a wonderful spring time flavour. Both apples and rhubarb are a good source of fibre which is healthy for your heart by ferrying cholesterols out of the body, so instead of juicing you can always make a great smoothie too. Also high in vitamin K, C, Iron and manganese they are a powerhouse pair.
If you are stuck next time with what to do with some left over rhubarb, just juice it. It will keep for a few days and it delivers a great hit of nutrition. Other sweet fruits will pair well too. Try strawberries or oranges and introduce classic spices like cinnamon or ginger like we have done in this recipe.
Have you made this sugar-free rhubarb juice recipe?
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- 4 pink lady apples
- 3 stalks of fresh rhubarb
- 5 cm of fresh ginger (peeled)
Simply pass the ingredients through a juicer and serve. The foam will make a nice texture that sits on top.