Processing and chemical composition of rhubarb (Rheum rhabarbarum) juice

► Rhubarb stalks are easily processed into juice. ► The juice is characterised by a high acidity, low sugar contents, and a curious mineral composition. ► Secondary plant metabolites like polyphenols and anthocyanins are present in low concentrations. ► Valuable ingredients can be increased by the use of a special mash treatment. ► This enhancement may be economically questionable.