Rhubarb macerate with honey, green tea, mint and various spices

Ingredients

• 3 rhubarb stalks
• 400g of honey
• 1 tablespoon of green tea
• 5 drops of peppermint essential oil
• 10 peppercorns
• 6 cloves
• 1 teaspoon ginger powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• a whole nutmeg

Materials

• - 800g jar
• - 750ml bottle
• - knife
• - sieve

Preparation

• Remove the leaves from the rhubarb stalks, which are poisonous. Then clean the wood with a vegetable cleaner or simply try peeling at one end, pinching with the tip of a knife, then pull the wood fiber.
• After removing the wood, the rhubarb sticks are washed well under running water and then dried with a paper towel.
  Rhubarb already has a high water content. It is very important to dry them well, otherwise it is possible to ferment in the process of maceration with honey.
• Add green tea and spices (pepper, cloves, ginger, cinnamon, turmeric, nutmeg) to the jar.
• Cut the rhubarb stem into slices of about 1 cm and add to the jar.
• Temporarily put the lid on and mix the rhubarb cubes with the green tea and spices.
• Add peppermint essential oil.
• Add the honey to the jar, little by little, in several stages, waiting for it to drain through the rhubarb slices. It is important that in the end, the honey in the jar exceeds the level of rhubarb slices.
• Close the airtight jar with a lid and leave to macerate for 24 to 48 hours in a dark and cool place.
  
  After only 1 hour you will notice how a thin syrup forms. After a few hours, it is recommended to shake the jar slightly.
• After 24 (or 48) hours of maceration, you will get a thin but very concentrated syrup, and you will notice how the rhubarb slices have slightly reduced in size.
• The syrup obtained is strained through a sieve.
• At the end, the strained syrup is put in the refrigerator, in a container, recommended made of glass and hermetically sealed. It is recommended to be consumed in a week.