Lisää ihanuuksia raparperista: What can me have -blogin raparperimehusta tuli juuri niin ihanaa kuin nimi antaa ymmärtää. "Sivutuotteena" valmistuva hillo meni suoraan pakkaseen odottelemaan tulevia pannari- tai lettukestejä. Kuvaakaan ei ole kummastakaan, mutta resepti piti tallentaa tietenkin :)
Rhubarb juice
1.5 litre chopped rhubarb, the reddest ones you find (roughly 10 skinnier stalks of rhubarb)
1.5 litre water
½ lemon
about 150 ml Fairtrade raw cane sugar
Rinse the rhubarb stalks well. Don’t peel them, just chop to small pieces. Measure the water into a pot, bring to a boil, then toss in the rhubarb and let simmer for 30 minutes. Sieve the juice and pour it back in the pot. (Spoon the soft, sieved rhubarbs into a bowl, purée them if you want, and add sugar to taste – voilá; home made rhubarb sauce!) Pour the sugar into the pot and let it dissolve before you lift the pot to the side, stir in the lemon juice and let the concoction cool. I added a bit of water to the juice later, as it can be quite strong. Chill and serve!
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