Remove the leaves from the rhubarb, wash and cut into very small slices. Put the pieces in the juicer, sprinkle the sugar over them and add the star anise.
Fill the water container to the brim with water, place the fruit container on it and cook vigorously for about an hour with the lid closed.
Immediately fill the juice boiling hot into 14 small screw-top bottles á 200 ml, such as piccolo bottles, and close with a plastic screw cap.
Enjoy the juice diluted with water.
Tip:
Collect piccolo bottles and plastic lids from mineral water bottles all year round.
Ingredients
Print Recipe
Pin Recipe