Refreshing rhubarb syrup

Ingredients for 1 servings:

• 10 kg rhubarb
• 500 ml water
• 120 g citric acid
• 3 kg raw cane sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

makes about 7 liters of syrup

Clean the rhubarb and cut it into pieces. Bring about 2 kg of rhubarb to a boil in a large pot with the water and simmer for about 30 minutes. Line a sieve with a cotton cloth, pour in the rhubarb, and collect the juice. Squeeze the rhubarb well into the cloth. Use the resulting juice to boil the next portions (again 2 kg of rhubarb each). For 10 kg of rhubarb, this yields about 4 liters of rhubarb juice. For each liter of juice obtained, add 750 g of sugar and 30 g of citric acid. Bring everything to a boil and pour into sterile bottles. For 10 kg of rhubarb = 4 liters of juice, which means 3 kg of sugar and 120 g of citric acid, this yields 7 liters of syrup. The recipe works with almost any amount; even just 2 kg of rhubarb is sufficient; it will just yield correspondingly less juice, and the rhubarb flavor won’t be quite as intense.