Sandy's Yummy Rhubarb Ginger Juice

Now that rhubarb is up, I thought I'd share my bff, Sandy's rhubarb-ginger juice recipe.  It is the best in the entire universe!

• Pick a whole bunch of rhubard and leave the leaves in the garden for compost.
• Cut the bottom end of stalk off and discard.
• Chop in approx. 2 inch lengths.
• Wash and rinse in a collandar
• Put rhubard in large pot and just cover with water
• Add chopped unpeeled ginger.  The more ginger you add, the more flavourful the juice will be.
• Bring to a boil and boil until the rhubarb is mushy. 7 - 10 minutes.
• Put collander in large bowl.  Carefully pour the hot mixture into the collander.  It may take 20 minutes to get all the juice out of the "mush."
• Wash out pot and put a sieve across the pot.
• Put the juice you've collected from the bowl and pour into the sieve.
• Taste juice for tartness because rhubard can vary in tartness.  Some rhubarb is so sweet, you will not need to add sugar.
• Bring juice to boil.  Add sugar a little at a time until desired sweetness.
• Boil for 1 minute.
• If you want to store, pour juice in sterlized mason jars.  The juice will keep for one year in a dark place.  The colour may change but this does not impact it's yumminess.
• Serve over ice or mix juice with soda water.  Also excellent for rhubarb martinis. Enjoy with family and friends!