Then there is made a new round of rhubarbs juice, this time bought rhubarbs of the variety strawberry rhubarbs. They provide a redder color and sweeter taste. Also ran a different recipe stradigi this time less time-consuming and actually also a better result. Despite it can also be the variety’s sake.
This time I cooked it up with sugar, lemon juice and vanilla, from the start. That way, it is both faster and to save a lot of energy in not having to cook it up again two more times. First, the juice and then flesh.
I didn’t cook it completely out this time either and stopped tapping the juice before the flesh was completely drained. So I now use the rest as a little rhubarbs compote, for my morning Skyr.
This recipe was made on gefühl ;)