Rhubarb Water (recipe)


Rhubarb appears every spring, its green and pink stalks growing straight up out of the ground topped by crowns of ruffled, green (poisonous) leaves.  I’m late – it’s already the second day of July, and rhubarb is pretty much gone, at least from these parts. But if you happen to have a few stalks still loitering in the back of your vegetable crisper (like I most certainly do), you might consider this: turning your rhubarb into water.



chop (into any size pieces you like)

toss (into a glass bottle or pitcher)

fill (with cool drinking water)


IMG_1605     IMG_1607

The rhubarb starts to perfume the water almost immediately. After 15 – 30 minutes it tastes green and tart, wait a while longer and the flavor is intensified. Chill it in the fridge and it makes for a very refreshing tall glass of water on a warm (or hot) Spring (or Summer) day (or evening). I refill the pitcher numerous times with water until the rhubarb runs out of flavor. But do keep it in the fridge, otherwise it’s apt to go bad.


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One Response to Rhubarb Water (recipe)

  1. Tammy says:

    I’d never have thought to do this.

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