Rhubarb Juice
recipe

A refreshing rhubarb juice that's perfect for summer days. Its light and gentle flavor makes it an excellent choice for winter storage as well.
Preparation Time: 30 minutes
Serving Size: About 1 liter
Ingredients:
- 500 g rhubarb stalks
- 1 l water
- 200 g sugar (to taste)
- Juice of 1 lemon
- (optional) Mint leaves for garnish
Instructions:
1. Wash the rhubarb stalks thoroughly and cut them into small pieces.
2. Bring the water to a boil in a pot and add the rhubarb pieces.
3. Cook the rhubarb for about 15 minutes until softened.
4. Strain the cooked rhubarb from the pot and pour the liquid into another container.
5. Add the sugar and lemon juice to the strained liquid. Stir until the sugar dissolves.
6. Cool the juice and transfer it to bottles or pitchers. You can also freeze some for winter use.
7. Serve chilled and garnish with mint leaves if desired.
Nutritional Information (per 100 ml):
- Calories: 40 kcal
- Carbohydrates: 10 g
- Sugar: 8 g
- Fiber: 0.5 g
- Protein: 0.2 g
- Fat: 0 g
- Sodium: 0 g

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