Rhubarb Juice with Vanilla
Homemade and easy rhubarb juice with vanilla. When the warmth and the long, light Danish summer evenings we are blessed with here at home approach, it's time for garden fun and outdoor parties and events.
Ingredients
- 300 gram Rhubarb
- 1 pcs. Vanilla Pod
- 10 gram Citric Acid
- 300 gram Cane Sugar
- 0.5 liters Water
- Atamon Optional
Instructions
- Rinse and clean your rhubarb.
- Cut the stalks into ½-1 centimeter thickness.
- Split the vanilla pod.
- Find a large bowl or glass jar. I used a metal bowl.
- Add the rhubarb, the split vanilla pod, citric acid, and sugar to it.
- Mix it all together.
- Find a pot or kettle.
- Fill it with water and bring it to a boil.
- Pour the boiling water over the rhubarb mixture.
- Stir until the sugar is dissolved.
- Let the mixture cool down.
- Cover with a lid or plastic wrap and place in the refrigerator.
- Let the mixture steep overnight.
- Find a large or several smaller glass bottles and scald them with boiling water. Optionally, rinse with Atamon.
- Strain the rhubarb juice and pour it into the bottles.
- Store the juice in the refrigerator. It will keep well for one to two weeks.
- Serve the delightful juice diluted with water in a glass with plenty of ice and a straw.