My Mum’s Rhubarb Juice

Cinnamon Sugar Muffins
Rhubarb Icing

Beautifully coloured juice that goes wonderfully with cake :)


500 g rhubarb, sliced
250 g cane sugar
1 l water
juice of 1 lemon
2 cardamom pods
½ vanilla pod

Mix the ingredients in a pot and bring to boil. Boil for 5 minutes. Let the juice cool and strain it. Pour into sterilised bottles, and keep in the fridge. Mix the juice with water to taste. The juice will keep in the fridge for 2-3 weeks.


Cinnamon Sugar Muffins
Rhubarb Icing

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