Rhubarb Saft.

Saft is a Sweedish sweetened syrup drink infused with fresh seasonal fruits, flowers or berries. Lingonberry and Elderflower are two popular types. People add it to flat water, mineral water or wines usually with lots of ice. It is a great summer drink. I've been given a lot of Rhubarb and thought it would make a nice Saft.

Rhubarb Saft

• 8 cups of chopped rhubarb
• 1 large knot of ginger scrubbed and chopped
• 4 cups water
• 2C of maple syrup (or agave, honey, or sugar --- to taste)

1. Boil rhubarb, ginger, and water to a simmer in a large pot. Cook until cooked :), 15ish minutes. Let cool slightly, then strain through a lined sieve (dish towel or cheese cloth) into a large pot, (Don't press to hard or the syrup will become cloudy.) Discard fruit. Add sweeter to taste.
   
   
2. Bring juice mixture to a gentle simmer, stirring often until sweetener is well mixed in. Simmer stirring often, until liquid reduces to a syrup, another 15minutes ish.Let cool. Transfer syrup to bottles or airtight containers. Refrigerate up to 3 months... Delish mixed with mineral water, reg water and ice or white wine *YUM! 

I haven't tried this with raw rhubarb/ginger juice because I've read mixed things about rhubarb juice (raw) not being great for your system... not sure may give it a try and will post if so.