Yes, that’s what I said.  Rhubarb Juice.

I wouldn’t have believed it either . . . until I tried it.

Loaded with goodness.  Absolutely delicious! 

Just chop your extra rhubarb into one inch pieces, add water in a large pot to just cover it, simmer it down, squeeze and strain out the resulting juice, sweeten a bit (I used organic raw sugar this year, but next year may try honey).  Drink it fresh, or freeze it in one and/or two quart canning jars for a bright, tasty vitamin source, mid-winter.  I learned about this amazing nectar last summer when Wildbranch Writer’s Workshop director, Dave Brown offered me a glass while visiting his hand-built Vermont home for dinner.  It could scarcely be easier to make, and is a delicious juice drink either alone, or as a cocktail mixer.  Here, mid January, I’m down to my last three quarts in the freezer, but soon enough, my rhubarb patch will begin to crown and push out another season’s tasty crop.  Juice is just one of many uses I’ve got planned for it.

If you’re like so many people I know who like a pie or two, but are then stumped by what to do with all that remaining rhubarb.  Well, here’s what.  Try it.  It’s so easy to make you don’t even need a recipe, and it’s so delicious, and so good for you.

Think about it.  Would I kid you about a thing like rhubarb?