Strawberry Rhubarb Juice (Inspired by Strawberry Rhubarb Pie)
Inspired by New England cuisine and long-time tradition, this fresh pressed juice will satisfy your craving for Mom's homemade strawberry rhubarb pie.
Ingredients
strawberries (preferably frozen) | 6 oz | 170 g | 15 strawberries |
rhubarb | 1.75 oz | 50 g | 1 stalk (about 1/2 cup chopped) |
green apple | 1.8 oz | 51 g | 1/3 medium apple |
red apple (we used Fuji) | 9.23 oz | 262 g | 1 1/3 medium apple |
lemon | 0.5 oz | 14 g | 1/7 medium lemon |
Directions
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Prior to making this recipe, remove the strawberries from the freezer to thaw. They are ready to juice with the rest of the ingredients when they are halfway thawed out.
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Wash fresh produce and weigh ingredients.
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Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.
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Grind remaining ingredients together and press.
Pro tips
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You can use fresh strawberries that have not been frozen, but you may find that you get more juice yield when you use half thawed berries.
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If you are unable to get fresh, in-season rhubarb, you can usually find it frozen. Just thaw or use slightly frozen and juice with the rest of your ingredients.
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Strawberry is a mushy fruit, so take care not to overfill the press to avoid overflow.
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This easily becomes an amazing spring cocktail, just add vodka!