Rhubarb Juice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg rhubarb
- 400 g suar
Print Recipe
Pin Recipe Instructions
- With steam extractor:
- Remove the leaves from the rhubarb, clean and cut into pieces - do not peel! The peel gives the juice its beautiful color.
- Put the rhubarb in the steam juicer and extract the juice. Put the juice in a saucepan. Add sugar and bring to the boil until the sugar has dissolved. Fill into hot-washed glasses / bottles.
- Without a steam extractor:
- Put the cleaned, finely chopped rhubarb together with the sugar and a little water (enough to cover the bottom of the pot) in a large saucepan and briefly simmer until soft. Puree with the hand blender. Drain through a sieve. If necessary, briefly bring the juice to the boil again if it is no longer hot enough after it has been drained. Fill into hot-washed glasses / bottles.
- The recipe makes about 2 liters of rhubarb juice that will last for several months. The juice tastes very refreshing with a splash of lemon juice and diluted with mineral water. Mixed with Prosecco, the drink is a fresh summer aperitif.
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