John Myers
Ingredients for 1 servings:
- 5 kg rhubarb
- 1 liter of water
- 1 ½ kg sugar, depending on the amount of juice
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours
Makes approx. 6 – 7 bottles of 500 ml each
Wash the rhubarb and drain well. Remove the stem ends and leaf bases, leaving the stalks intact and cut into pieces about 3 cm long. Place the rhubarb pieces in a large pot, add the water, and simmer covered over low heat for about 10-15 minutes until soft but not mushy. Stir occasionally. Then remove the pot from the heat. Line a large sieve with a damp kitchen towel and hang it over a bowl. Pour the pulp onto it so the juice can drain away. Once cooled, press the pulp out using the towel. Measure the juice, pour it into a large pot, and mix it with the sugar. Use 600 g of sugar for 1 liter of juice. Bring everything to a boil until the sugar has dissolved, then skim off the foam. While still hot, pour the syrup into prepared bottles and seal immediately.
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