After the long winter one of the first perennial plants to show its head is the hardy rhubarb. The best time to pick rhubarb is early in the season before it forms its seed tufts.
One of the things I like to make is Rhubarb Juice. This recipe is quite tart and not too sweet. It works very well when used with ginger ale or when mixed into a punch with orange juice, lemon juice and ginger ale.
Rhubarb Juice
Wash and cut rhubarb, cover with water and boil until soft.
Strain through a colander and then through a fine sieve or bag.
Take 12 cups of juice add 1 cup sugar (scant) and 1 pkg raspberry jello. Mix well.
Bring to a boil and boil for 12 minutes. Pour into jars and seal.
Enjoy. This is my Mom’s recipe - our family liked the juice quite well.
Donna Driedger
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