Rhubarb Juice
Ingredients
- 6 cups fresh or frozen rhubarb, chopped
- 1 handful wild cranberries for color, (optional, unnecessary if your rhubarb is red)
- 4 cups water or enough to cover
Instructions
- In a medium-sized pot, place the rhubarb, cranberries (if using), and enough water to cover the fruit; the top fruit layer should just float. Turn heat to medium and bring to a boil. Reduce heat and simmer for 20 minutes to ½ hour. Remove from heat, allow to cool slightly, and *strain through cheesecloth into a medium bowl. Cool to room temperature and pour into sterilized jars. Store in the refrigerator for up to 2 months. *Reserve the rhubarb pulp to make stewed rhubarb for the breakfast porridge—simply add sugar and birch or maple syrup to taste. Store in the fridge and eat within 1 week or freeze for up to 3 months.
