Rhubarb makes a tasty juice with a pretty pink hue. The amount of sugar given in the recipe is approximate and up to your personal taste. Enjoy it diluted with a little water, or mix with sparkling wine or champagne for a special cocktail.
4 people made this
Makes: 2 bis 2.5 l
180g caster sugar
Method Prep:15min › Cook:45min › Extra time:10hr › Ready in:11hr
Wash rhubarb and cut into 1cm pieces. Place in a large pan with 100g sugar and a few tablespoons water, just enough so the rhubarb pieces don't burn when you start cooking them, the rhubarb will release its juice quickly. Slowly bring to the boil and cook till the rhubarb is very soft.
Line a colander with a clean tea towel or several layers of muslin cloth. Place the colander over a large bowl and let the rhubarb drain in it overnight.
The next day, add the rest of the sugar to the juice and bring to the boil. Stir till the sugar has dissolved. Taste and add more sugar if desired.
Sterilise your bottles and fill them with the piping hot juice. Close bottles immediately.