I will be adding the pulp to applesauce and will try to dehydrate it?
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Use garden grown rhubarb, wash (do not dry simply leave for a few minutes on a clean tea-towel to drip off excess, then cut up a dozen or more thick stems and place in a large glass bowl, sprinkle two to three soup ladles of granulated sugar, cover and leave to steep for at least 24 hours. The sugar drawers out the juice, make sure all the sugar is dissolved before adding the mixture to a large saucepan, do not add any water, and on a very low light slowly bring the mixture to boiling point and simmer for 15 to 20 minutes. Strain in usual way and bottle. The juice has far more flavour if you do not add any water. ]]>
Other recipes suggested no sugar and using simple syrup later. Others had stevia (blech). This one seemed the easiest and most logical proportions. I’m going to make fruit leather from the pulp.
]]>It makes great handmade paper❣️
]]>You are welcome. I am just happy that you like my recipe for rhubarb juice :-) Regards Kim (NordicFoodLiving.com)
]]>Used it in my morning porridge with some strawberries. A sweet grounding delight.
]]>I loved it. Pure as well as mixed with sparkling water.
It was the perfect round up for our family for eastern.
Thank you for sharing.
Has anybody tried making raw rhubarb juice? :)) ]]>
Proper canning guidelines must be followed for safety and shelf stability. See Ball Blue Book for canning instructions and safety precautions.
]]>That was actually a great idea using an ice cube tray :-) Regards Kim (NordicFoodLiving.com)
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