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How to Make Rhubarb Juice
- Wash and roughly chop approximately 6 cups of rhubarb (enough to fill a large pot 2/3 full).
- Place the chopped rhubarb in a large pot and cover with 8 cups of water.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the rhubarb is very soft.
- Remove from heat and carefully pour the mixture through a jelly bag or fine-mesh sieve lined with cheesecloth, allowing the juice to drip into a bowl. Discard the solids.
- Measure 11 cups of rhubarb juice.
- In a saucepan, combine the 11 cups of rhubarb juice with 1 cup of granulated sugar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat and simmer for 10 minutes, skimming off any foam that forms.
- Carefully pour the hot juice into sterilized jars, leaving ½ inch headspace.
- Seal the jars and process in a boiling water bath for 10 minutes to ensure safe storage (optional, but recommended for longer shelf life).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
154g
Fat
1g
Carbs
18g
