This homemade rhubarb juice practically makes itself – no cooking required.

Rhubarb juice

I bought rhubarb for a pie, but what turned out even more of a hit was the juice I made from the leftovers. The recipe is from Sikke Sumari’s book Nami Namaste that has plenty of nice recipes focused on Nordic summer cooking.

The book is in Finnish only. But here’s the juice recipe in English.

Fill a large kettle with a kilogram of chopped fresh rhubarb, half a kilo of sugar, and zest and juice of two (organic, unwaxed) lemons. Pour over four liters of boiled water and cover with a lid.

Let the kettle rest for a day. Once the wait is over, the juice is instantly ready. You simply filter and bottle it, and store it in the refrigerator.