I used the very last of the rhubarb to make rhubarb juice. I wanted to make a modification of my Gran's recipe for Frozen Lemon Pie, but I added too much sugar and it just tasted like sugar, so I stuck with lemon. The rhubarb juice turned out awesome though-- the colour is ridiculous!
Here's the recipe:
Rhubarb Juice
About This Recipe
| Yield: | Makes 2 quarts |
| Active time: | 20 minutes |
| Total time: | 4 hours (includes chilling) |
| Special equipment: | 5 quart pot |
| This recipe appears in: |
A Simple and Brisk Rhubarb Juice
|
Ingredients
- 2 pounds rhubarb stalks
- 8 cups water
Procedures
-
Slice the rhubarb stalks crosswise
into one-inch segments. Place rhubarb segments into the pot along with
the water. Bring to a boil over high heat, then cover and reduce heat to
simmer for 15 minutes.
-
Strain liquid through a fine-mesh
strainer into a pitcher or spouted bowl, pressing on the solids in the
strainer to extract as much juice as possible. You can line the strainer
with cheesecloth if you like, but it's not necessary.
-
After 20 minutes, the juice will
separate, leaving a yellowish sludge at the bottom. Decant the clear
pink liquid into a clean bottle or pitcher, leaving the sludge behind.
Chill for a few hours at least, and serve cold over ice.
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