Summary

Ingredients

• 2 ½ kg rhubarb
• 400 g suar

Print Recipe Pin Recipe

Instructions

1. With steam extractor:
2. Remove the leaves from the rhubarb, clean and cut into pieces - do not peel! The peel gives the juice its beautiful color.
3. 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.
4. Without a steam extractor:
5. 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.
6. 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.