Rhubarb Nectar

Author: Canadian Living

This is so refreshing that you'll want to have it on hand all summer long. It will keep refrigerated for one week, or longer if processed in a boiling water bath.

  • Portion size 5 servings

Ingredients

  • 10 cups chopped rhubarb (about 3 lb/1.5 kg)
  • 3 cups water
  • 1 strip orange rind
  • 1 strip lemon rind
  • 2 cups granulated sugar

Method

In large saucepan, combine rhubarb, water and orange and lemon rind; bring to boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.

Strain through cheesecloth-lined strainer into clean saucepan. Stir in sugar and bring to boil. Pour into hot sterilized jars, leaving 1/4-inch (5 mm) headspace. Top with lids and screw bands; process in boiling water bath for 5 minutes. Shake or stir before using.

Nutritional facts <b>Per 1/2 cup (125 mL):</b> about

  • Protein 1 g
  • Calories 150.0
  • Total carbohydrate 38 g
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Rhubarb Nectar

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