Clean and wash the Rharbarber and cut it into pieces of about 2 cm length. Put them into a pot. Fill up with 1/2 litre water. Cut open the vanilla pods and add. Add sugar and cinnamon stick as well. Boil up the Rharbarber. Cook for about 20 minutes at medium heat.
Remove vanilla pod and cinnamon stick. Hang the sieve in a bowl. Spread a tea towel over the sieve. Pour juice in portions into the cloth and stir with a wooden spoon. Press out the rest by wringing the cloth. Bring the juice to the boil again. Pour into prepared bottles as hot as possible and close them tightly
About 2930 kJ/ 700 kcal