Rhubarb juice
Published on May 18, 2014 | In By
0 Comments
    • Prep Time
    • Minutes
    • Yield
    • 7
    • 7 litres
    • Difficulty Level

Rhubarb juice, refreshing and perfect on a summers day. Way better than shopbought juice or soda.

If you grow your own rhubarb, you probably have more than plenty. Rhubarb juice is a really good way to use a lot of rhubarb.

It takes 24 hours to make rhubarb juice but the effort is minimal.

This recipe produces 7 litres of juice. For that you need a really big pot. Halve the quantities if you haven’t got a pot big enough.

Since the juice contains no additives, the durability is fairly short. Enjoy as much juice as you can, while the summer is here or freeze the juice in ice cube trays. That way you can enjoy the taste of summer in the winter time.

Dilute the juice with water before drinking. A few sprigs of fresh mint in a glass of juice adds a really nice flavour and fragrance.

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Ingredients

  • 3,5 kg rhubarb, cleansed and stalks removed
  • 6 l water
  • 1 organic lemon
  • Sugar (350 g per liter juice)

Nutrition Info

Instructions

  1. Cut the rhubarb into smaller pieces and put them in a large pot. Cut the lemon i slices and add to the pot.
  2. Bring 6 litres of water to the boil and pour the boiling water into the pot with rhubarb and lemon. Put a lid on and leave the pot to steep for 24 hours.
  3. After 24 hours, remove the lemon and rhubarb. Sieve the rhubarb water through a tea towel to make sure the water is clean and clear.
  4. Measure the quantiy of rhubarb water and add 350 g of sugar to each liter of rhubarb water. Pour it into a pan and bring it slowly up to 80°C. Let the sugar dissolve.
  5. Sterilise your jars in boiling water for 5-10 minutes. Pour the hot rhubarb juice into the jars. Seal with lids and store in a dark, cool place. Open jars should be stored in the fridge.

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