Rhubarb Nectar
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.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL): about | - |
| cal | 150 |
| pro | 1 g |
| carb | 38 g |
Suggested Recipes
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10 cups (2.5 L) chopped rhubarb (about 3 lb/1.5 kg)
3 cups (750 mL) water
1 strip each orange and lemon rind
2 cups (500 mL) granulated sugar
Preparation:
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.
Additional Information
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Variations:
Rhubarb Cooler: Combine 2 parts Rhubarb Nectar with 1 part cold soda water or orange juice; garnish each glass with strip of orange rind or orange wedge.Rhubarb Spritzer: Combine 2 parts Rhubarb Nectar with 1 part each white wine and soda water.
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