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|Servings||~1 gallon after reconstitution|
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Combine and cook until mushy.
- Strain well, reserving only the juice.
- Add lemon juice.
Tips, Notes, and Variations[edit | edit source]
- Remember to cook only in non-aluminum pots only due to the acidic nature of rhubarb.