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Prep 30 mins
Cook 1 hr
Tangy juice that really refreshes you on a hot summer night. Mix it with 7UP or other juices. I really have no idea how much rhubarb I cut up, only that I fill my biggest pot 2/3 full.
- Wash and cut red rhubarb as tou would for a pie.
- Cover with water and boil until soft.
- Drain through jelly bag.
- Measure 11 cups juice and 1 cup sugar.
- Bring to boil.
- Seal in sterilized jars.
I've made this quite a few times, and am really surprised that I haven't reviewed it yet... well worth five stars. Our family likes the pulp still in (I blend it for a few minutes); even my kids who don't like pulp in their orange juice! Wonderful on its own, divine with ginger ale.