July is at its best and so is the summer rhubarb season. This honey-flavored juice recipe is an easy way to make the most of the lush rhubarb bushes. The crisp, fresh juice tastes great on summer evenings or, for example, at a picnic.
- 2 liters of chopped rhubarb stalks (leave the skins, they give the juice a nice shade)
- 2 liters of water
- 0.5 dl Premium multi-flower honey (add honey a little at a time if you want the juice sweeter)
Boil the rhubarb in water for 15 minutes until soft. Leave the mixture to cool. Add honey when the juice mixture has cooled down a bit. Mix and leave to cool. Strain the room temperature juice from the rhubarb and bottle the juice. If you wish, you can flavor the juice with a fresh sprig of mint. Store the juice in the cold, shake before serving.