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Rhubarb Juice

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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.
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Chef's Apprentice
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post 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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post 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!
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