Rhubarb Juice

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

To make rhubarb juice:

1. Chop washed rhubarb into 1/2- to 1-inch pieces.

2. Place chopped rhubarb in a large pan. 

3. Add just enough water to cover the rhubarb, bring to a boil, and then simmer on "low" until rhubarb is soft, about 30 minutes, stirring occasionally.

4. Strain the mixture through a jelly bag, or a very fine sieve, pressing with the back of a spoon to extract the juice.

5. Discard the solids or use them to make another rhubarb recipe.

6. If you want to sweeten the juice, do so by adding about 1/4 cup of granulated sugar for each 2 pounds of rhubarb. Add the sugar immediately after straining the stewed rhubarb and stir to dissolve the sugar completely.

If you want to preserve the juice:

Follow Steps 1-5 above.

6. Transfer the juice to a non-reactive pan, and to each quart of juice, add one cup of granulated sugar.

7. Heat the juice and sugar, until the sugar is dissolved.

8. Skim, and bring to a boiling point.

9. Pour into hot jars and seal, according to manufacturer's directions.

Helpful hint:

3 cups of chopped rhubarb is approximately 1 pound.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Rhubarb Juice Posted: 10 June 2015 at 21:08
	To make rhubarb juice: 1. Chop washed rhubarb into 1/2- to 1-inch pieces. 2. Place chopped rhubarb in a large pan. 3. Add just enough water to cover the rhubarb, bring to a boil, and then simmer on "low" until rhubarb is soft, about 30 minutes, stirring occasionally. 4. Strain the mixture through a jelly bag, or a very fine sieve, pressing with the back of a spoon to extract the juice. 5. Discard the solids or use them to make another rhubarb recipe. 6. If you want to sweeten the juice, do so by adding about 1/4 cup of granulated sugar for each 2 pounds of rhubarb. Add the sugar immediately after straining the stewed rhubarb and stir to dissolve the sugar completely. If you want to preserve the juice: Follow Steps 1-5 above. 6. Transfer the juice to a non-reactive pan, and to each quart of juice, add one cup of granulated sugar. 7. Heat the juice and sugar, until the sugar is dissolved. 8. Skim, and bring to a boiling point. 9. Pour into hot jars and seal, according to manufacturer's directions. Helpful hint: 3 cups of chopped rhubarb is approximately 1 pound.
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Sponsored Links

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 11 June 2015 at 09:42
	You are talking about just the stems, not the leaves. Someone not familiar with rhubarb might not know about the leaves.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 June 2015 at 02:27
	I agree....it would be a good idea to mention that rhubarb leaves are poisonous and should not be included in the recipe.
	Go ahead...play with your food!