Festively Fresh: Red Rhubarb & Green Juice

By: Isabel Smith, MS, RD, CDN

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. 

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  • 1 apple
  • 6 leaves kale (Tuscan cabbage)
  • 1 cucumber
  • 1 rhubarb stalk*
  • 1 in (2.5 cm) piece of fresh ginger root


  1. Wash all ingredients well.
  2. 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.
  3.  Serve and enjoy!

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

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