STRAWBERRY RHUBARB JUICE

3 quarts fresh rhubarb, cut up, unpeeled
3 quarts fresh strawberries
2 to 2-1/2 cups sugar,

if you plan to use the juice as a beverage, layer the rhubarb, strawberries and sugar in the perforated steaming basket of the Mehu-Liisa. Cover and place over the water pan filled with boiling water. Steam for 1 to 1-1/2 hours or until the rhubarb and strawberries appear limp, colorless, and have sunk down to about 1/4 of their original volume.

Have hot sterilized canning jars ready (hold them in boiling water, along with lids and rings for 20 minutes). Or, have a heatproof container or pitcher into which you can extract the juice. Extract the juice into the prepared container (s). Top canning jars immediately with the sterilized lids. If juice is extracted into a pitcher, allow to cool, then refrigerate.
Makes about 2 quarts juice depending on the juiciness of the rhubarb and strawberries.

RHUBARB STRAWBERRY DRINK:

Pour the cooled juice over ice cubes and dilute to taste with oater. Or, combine half and half with soda water or ginger ale.

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