Rhubarb & pear with ginger & honey
The rhubarb gives this drink a lovely pink hue. If you like a long drink, dilute it with sparkling water.
300 g, trimmed and chopped
2 medium, deseeded
1 inch slice(s), peeled
2 teaspoon(s), level
- Place the rhubarb in a small pan with 2 tablespoons water, bring to the boil, cover and simmer for around 5 minutes until completely broken down. Cool slightly then push through a fine sieve or muslin to extract the juice, then cool completely.
- Juice the pears with the ginger and stir in the honey. Add as much of the strained rhubarb juice as you like – it’s quite tart, so add a little and taste before adding more.
300g rhubarb makes around 150ml rhubarb juice, which will keep covered in the fridge for 2–3 days or can be frozen for later.