John Myers
Ingredients for 2 servings:
- 500 g rhubarb
- 1 liter of water
- 100 g sugar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
simple – refreshing – delicious, perfect for preserving
Wash the rhubarb and cut into approximately 1 cm wide pieces. Bring the rhubarb and water to a boil in a lidded saucepan and simmer for 45 minutes. Then strain through a fine sieve and press out the rhubarb mixture with a wooden spoon. Bring the rhubarb stock and sugar back to a boil in a saucepan, then pour into clean jars/bottles and seal them immediately. If you want to be on the safe side, you can seal the jars in a saucepan or boil them in water in the oven. It’s always worked for me without this, and the jars were sealed just by filling them with hot water. Once cooled, you can store it in a cool, dark place for up to a year. This will give you a great concentrate that you can enjoy as a refreshing rhubarb iced tea all summer long. To serve the iced tea, you can dilute it to a ratio of 1:1 to taste and serve with lemon, ice cubes, and, if you like, mint.
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