Red Fruit Juice
ready in 40 min.
Bring the sugar to the boil with approx. 250 ml water and simmer for around 5 minutes.
Add the rhubarb and lemon juice to the syrup and boil for 10 minutes until soft.
Cool, drain through a cloth-lined sieve and use the cloth to squeeze all of the juice out of the fruit.
Bring the juice back to the boil briefly and then pour into prepared bottles. Seal well and leave to cool.