Rhubarb comes in red, pink and green varieties and takes on a sweeter taste as its hue deepens. Nicknamed “pie plant,” it is typically stewed and added to jams, crumbles & pies to lend a tart flavor. But, beware its inedible green leaves – high in oxalic acid, they are toxic and should not be consumed.

Ancient Chinese medicine prized rhubarb for its anti-inflammatory and anti-bacterial qualities and often used it as a laxative to treat digestive issues. Rhubarb is also a natural anti-fungal and anti-bacterial agent & can help minimise skin inflammation, helping to combat inflammatory skin conditions such as psoriasis, rosacea, acne & eczema.

INGREDIENTS (per juice)

3 rhubarb stalks

2 small red apples

Chunk of ginger

HERE'S HOW

1. Wash the fruit well
2. Add to your juicer 
3. Pour into a glass & add ice