The rhubarb, generally thought of as a pie ingredient, goes nicely with the apple, ginger and kale — and it’s good for you too. Rhubarb is a good source of vitamins A, B and K, and because it’s a stalk, it’s rich in minerals like iron, copper and calcium. If you’re making a rhubarb pie save the leftovers for this delicious juice.
- 1 apple
- 6 leaves kale (Tuscan cabbage)
- 1 cucumber
- 1 rhubarb stalk*
- 1 in (2.5 cm) piece of fresh ginger root
- Wash all ingredients well.
- Add ingredients through juicer. *Note: Be sure to juice the rhubarb stalk only, not the leaves. Also, rhubarb is very high in oxalates. For those with kidney stones or other health concerns, substitute the rhubarb for another favorite red fruit or vegetable like radish or strawberries.
- Serve and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.