Rhurbarb Juice to Can 8 pounds rhubarb, diced 8 quarts of water 2 (12-ounce) cans of frozen orange juice 2 (3 -ounce) boxes strawberry gelatin Combine rhubarb and water and cook until rhubarb is soft. Drain, discarding rhubarb, and add the rest of ingredients to the juice. Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.
If you take that pulp, mix in a little sugar and cook until thick it makes a delicious spread for hot, buttered biscuits.
