Rhubarb Nectar

16-20
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #32503

June 11, 2019

Categories: Beverages



"1982 - Canadian Living Summertime Cookbook Special"

Original recipe yields 16-20 servings
OK

Nutritional

  • Serving Size: 1 (214 g)
  • Calories 175.9
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 6.8 mg
  • Total Carbohydrate - 45 g
  • Dietary Fiber - 2.8 g
  • Sugars - 39.8 g
  • Protein - 1.1 g
  • Calcium - 99 mg
  • Iron - 0.4 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0 mg

Step 1

Place rhubarb and water in a large saucepan

Step 2

Remove the zest from lemon and orange in thin strips and lightly crush the cinnamon. Add zest and cinnamon to saucepan.

Step 3

Bring to a boil

Step 4

Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.

Step 5

Strain through a jelly bag or strainer lined with several layers of cheese cloth, pressing out as much juice as possible. You should have roughly 6 cups.

Step 6

Pour juice into large saucepan and add 1/2 cup for every 1 cup of juice

Step 7

Juice lemon and orange and strain into rhubarb juice

Step 8

Bring to boil and let boil 3 minutes

Step 9

Pour into sterilized jars, seal, cool and store in fridge for use within a few weeks

Longer storage


Step 10

Pour boiling nectar into sterilized canning jars, leaving 1/4 inch head space. Boil in boiling water canner for 15 minutes. Store in a cool, dark place

To serve


Step 11

Add ice to a glass and add equal parts nectar and water or soda water

Tips & Variations


No special items needed.

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