Preparation

1

Step 1

Wash and clean the rhubarb, remove the threads and cut into pieces about 2 cm wide. Place in an appropriately sized pot together with the sugar. Add enough water to cover the bottom of the saucepan. Cook the rhubarb over low heat for 10 - 15 minutes until soft. Puree with the hand blender and strain the mixture through a sieve. Bring the juice to the boil again briefly, then immediately pour it into warm WECK juice bottles (e.g. 4 530 ml juice bottles). Seal immediately with a preserving ring, glass lid and preserving clips. This means the juice can be kept for several months.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 2.5 kg Rhubarb
  • 400.0 g Sugar
  • About 100 ml water