And healthy too!
It's rhubarb time again. This tastes great on summer days.
Cook the water with the rhubard, cloves and cinnamon sticks untill the rhubard is falling apart.
Pour it through a strainer into a pot or something. Pour it again but now through a tea towel.
Add the sugar when it's luke warm.
Keep the juice in a very clean bottle in the fridge. It stays well for about 1 week.