This photo is of Miriam Miller pouring a glass of refreshing, homemade rhubarb juice in the Amish settlement outside of Fredonia, Pennsylvania. Doesn’t it look delicious?:) I can attest that it was, because I probably drank half that pitcher. Very refreshing. Rhubarb juice is a staple of spring in The Amish Cook’s house also. She’ll be making a big batch in the weeks ahead and that will tide their family of 10 over through the year ahead. Here is Lovina’s recipe for rhubarb juice. If you have any questions about the prep, post them and I’ll get answers from Lovina.
8 pounds rhubarb, diced
8 quarts water
2 (12-ounce) cans of frozen orange juice
2 (46-ounce) cans of pineapple juice
4 cups sugar
2 (3-ounce) boxes strawberry gelatin
Combine rhubarb and water and cook until rhubarb is soft. Drain, discarding rhubarb, and add the rest of ingredients to the juice. Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.