3 kg rhubarb in pieces
12 dl water
500 g sugar
1 ts Atamon conservation medium
Boil the rhubarb tenderloins in water. It takes approx. 30 min. Add sugar and stir until dissolved. Cool, strain it and add Atamon. Pour the juice into distilled bottles (bottles that have been washed and boiled in water).
Serve cold.
Tip: Pour a little into the bottom of the glass before pouring in Prosecco. Tastes good as a welcome drink.