Rhubarb juice

Ingredients for 1 servings:

• 2 ½ kg rhubarb
• 400 g sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for refreshing lemonade or fruity-sparkling Prosecco

Using a steam juicer: Remove the leaves from the rhubarb, clean them, and cut them into pieces—do not peel them! The peel gives the juice its beautiful color. Place the rhubarb in the steam juicer and juice it. Pour the juice into a saucepan. Add the sugar and bring to a boil until the sugar has dissolved. Pour into hot, rinsed jars/bottles. Without a steam juicer: Place the cleaned, chopped rhubarb, sugar, and a little water (enough to cover the bottom of the pot) in a large saucepan and boil briefly until soft. Puree with a hand blender. Strain through a sieve. Bring the juice back to a boil if it is no longer hot enough after straining. Pour into hot, rinsed jars/bottles. This recipe yields about 2 liters of rhubarb juice, which will keep for several months. The juice tastes very refreshing with a squeeze of lemon juice and diluted with mineral water. Mixed with Prosecco, the drink is a fresh summer aperitif.