RHUBARB WATER JUICE

Powerful Antioxidant and Anti Inflamation

My Geeky Science bit...

The amazing long term health benefits of rhubarb juice and great flavour make this gorgeous pink water a must in your diet.  High in minerals potassium, phosphorus, sodium, copper and zinc, high in antioxidants which fight free radicals in the body which cause premature aging, also contains a good amount of complex vitamin B’s which help keep the nervous system healthy, support the body to help break down foods to be released as fuel for energy, helps the body make red blood cells, healthy skin, hair and nails, a mood stabiliser and immunity support, promotes blood circulation which reduces inflammation.

Anti Tumor properties Aloe-emodin and Rhein are used in medicine to kill Tumor cells, vitamin K supports brain health against Alzheimer’s along with bone development supporting against osteoporosis, rich in Calcium which also supports brown growth, vitamin C which helps prevent sagging skin and wrinkles and for immune support, anthraquinone a compound which is laxative in nature, also helps the digestive process run smoothly because rhubarb contains astringent properties which makes for an effective tonic for your digestive system preventing intestinal health issues due to its promotion of peristaltic movements which also helps ease constipation.  

Helps reduce high cholesterol, rhubarb also contains stilbenoid which helps in reducing blood sugar levels, gallbladder support as rhubarb contains cholagogue which promotes good digestive health, a good source of Vitamin C which plays a vital role in strengthening the body’s immune system, rhubarb root when juiced can help with liver health and can reduce hepatitis B, Vitamin A supports eye health and can improve vision.

Ingredients 

(makes approx 1.5 ltr)

1 weeks worth for 2 people

12 sticks of rhubarb 

(never eat the leaves as they are poisonous)

12 cups of water

Simply wash the rhubarb, cut into 2” pieces, place in a saucepan with the water and gently simmer for 15 minutes, take of the heat and leave to cool.  Strain the rhubarb through a sieve reserving the juice, then I like to run the rhubarb water through a cheese cloth this clarifies the rhubarb water, pour in to set jars and keep in the fridge for up to one week.