1. Remove the rhubarb leaves and wash the pink stems thoroughly. Cut the stems into 1cm pieces and set aside. 
2. Spread the sugar evenly over the bottom of a pan. Cook over medium heat for 2 - 3 minutes, until the sugar begins to caramelize (keep swirling the pan to avoid burning). 
3. Add the rhubarb pieces and stir for 2 - 3 minutes. Note: the sugar may clump, but will melt once the rhubarb boils. 
4. Add the water and bring to a boil. Reduce the heat, add the vanilla sugar and cook for 2 - 3 minutes, until the rhubarb is completely soft. 
5. Add the lemon juice and remove from the heat. Let cool for a few minutes. 
6. Using a spoon, press the mixture through a sieve into a clean container or pitcher. 
7. Sweeten to taste and mix with sparkling water or sugar-free lemonade for a refreshing drink. 
8. Despite careful calculation, nutritional values may differ per product. Therefore, always consult your dietician when using or adjusting the prescriptions. 

Important notice:

Protein Exchange Value** Per Serving: 0

**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

This platform is intended for patients or carers of patients who have been prescribed the Nutricia metabolic products by a Healthcare professional.

Always follow the advice of your Healthcare Professional before making any changes to your diet.

Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.

Always check allergens for individual ingredients and product labels.