RHUBARB JUICE

5 pounds rhubarb, freshly cut

1 qt. water

sugar

Wash, trim any discoloration and slice the rhubarb thinly. Place in kettle. Add the water which should barely cover the rhubarb. Cover with lid. Heat to a boil; reduce heat and simmer until soft, about 10 to 12 min. Turn into jelly bag and let drip for about 2 hours. Do not squeeze if you wish a clear juice. Add sugar to taste while heating just to the simmering point. Pour into jars to ¼” of the top. Seal and pasteurize for 5 min. Makes 2 qts.