Homemade rhubarb juice is amazingly delicious. I think just drinking rhubarb straight would be a bit tart, but Lovina – and other Amish cooks – tame it with blends of orange and pineapple juice and, of course, sugar. Rhubarb remains one of the most reliable spring staples in Amish kitchens as it can be made into juice, baked into coffeecakes and cookies, and pureed into jams. This is a photo of an Amish woman’s supply of homemade rhubarb juice which she has been hard at work making this week. Doesn’t it look delicious!? I have re-posted her recipe below also.
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.
Your Delicious Homemade rhubarb juice is ready.