The juice from the rhubarb
We are now adding to salad dressings, lemon juice, and the Soviet times, fruit was tight. That's why she did the juice from the rhubarb, and using it for dressings instead of vinegar and lemon. Only the process was time-consuming twist through a meat grinder and push-UPS in gauze. With the advent of juicers, the process is considerably accelerated. If you have not decided what to do with rhubarb, this recipe might come in handy.