Rinse the rhubarbs but do not peel. Cut the rhubarb into slices approx.1 cm long. Boil the water, SteviaSweet Crystal
and cardamom together. Add the rhubarb slices and rosemary sprig and leave to boil, covered with a lid for approx. 10 minutes. Remove from heat and leave to rest for another 10 minutes. Sieve and cool down. Serve cold. The juice will keep in a refrigerator for 3 - 5 days. It can also be frozen.
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