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
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