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a jar of rhubarb juice concentrate on a blue cloth with red rhubarb stalks nearby

Rhubarb Juice Concentrate with Honey

Learn how to juice rhubarb and made a tangy, honey sweetened drink that you can either serve fresh, freeze or preserve in the waterbath canner.
Prep Time 20 mins
Cook Time 10 mins
Course Drinks
Cuisine American


  • 12 quart stockpot
  • 1 long handled mixing spoon
  • 1 large cotton straining cloth
  • 1 large bowl


  • 30 cups rhubarb, cut to 2-3 inch lengths
  • 8 cups filtered water
  • 2 cups raw honey


  • Harvest rhubarb stalks in the morning
  • Using a knife, remove fan shaped leaves and the base of each stalk
  • Bring indoors and rinse clean at the kitchen sink
  • Measure 8 C water into a large, 12 quart (3 gallon) stockpot
  • Cover your pot with a lid and set to boil on the stovetop
  • Slice rinsed rhubarb stalks into 2-3 inch lengths
  • Place pieces into a large measuring bowl (aka batter bowl), dumping into the pot when full.
  • Measure out 30 cups of 2-3 inch pieces in total
  • Once you have 30 cups, put a lid on the stockpot and turn heat to high
  • When your water starts simmering, set the timer for 10 minutes
  • Cook rhubarb until it softens and falls apart
  • Pull your stockpot from the heat and cool until you can handle the contents without burning yourself
  • Line a large bowl with a cotton cloth
  • Pour the cooked rhubarb and liquid into the cloth
  • Gather the 4 corners of your filled cloth and tightly knot together
  • Hang the cloth bag for 2-4 hours or until juices stop dripping into the bowl below
  • When finished, you should have about 4 quarts of juice concentrate
  • Pour your rhubarb juice concentrate into a clean pot and heat to the near-boiling point without letting it actually boil
  • Measure in honey and stir to dissolve
  • To serve fresh: dilute rhubarb concentrate half n' half with water, or fill a glass 2/3 with ice and pour juice over. Serve.
  • How to freeze: pour rhubarb juice concentrate into molds. Freeze until solid. Quickly remove from molds, bag, label and return to freezer.
    To serve: fill glass or pitcher 2/3 of the way with cubes. Cover with water and let sit several minutes before serving.
  • How to water bath can: Ladle near-boiling rhubarb juice into jars, wipe rims, add lids and immediately place in boiling water bath canner.
    Process pints (500 ml) 10 minutes at 0-1,000 ft. Process quarts (1 litre) 15 minutes at 0-1,000 ft in elevation. Process half gallon for 20 min at 0-1000 ft
    To serve: fill glass or pitched 2/3 with ice. Pour rhubarb juice concentrate over and let sit several minutes before serving.
Keyword honey sweetened juice, rhubarb juice, rhubarb lemonade