Rhubarb juice is highly prized in our house-hold – especially when chilled and served with one or two raspberries and a slice of lemon. The juice I make is a by-product of making rhubarb jam and compote. Since rhubarb is so seasonal enjoy it while it lasts. Soon the tastes of summer will replace those of spring and our enjoyment of rhubarb will fade into mere memory. Once again no measurements – you the cook decide how much you want to make.
Rhubarbs, strawberries, sugar.
Slice the rhubarb into 1 cm thick pieces. Hull and cut the strawberries and mix together with the rhubarb. Add as much sugar as you like the taste of. Add plenty of water – at least 3-5 cm over the top of the rhubarbs and strawberries. Bring to the boil. When it has reached boiling point leave the rhubarb to simmer for 30-40 minutes on a low heat.
When the fruit has stewed for long enough, pour the stewed rhubarb over a sieve resting on a deep pot. Bottle the juice and leave to cool in the fridge. The remaining rhubarb can be turned into jam or compote.