June 11, 2019
"1982 - Canadian Living Summertime Cookbook Special"
- 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
Place rhubarb and water in a large saucepan
Remove the zest from lemon and orange in thin strips and lightly crush the cinnamon. Add zest and cinnamon to saucepan.
Bring to a boil
Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.
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.
Pour juice into large saucepan and add 1/2 cup for every 1 cup of juice
Juice lemon and orange and strain into rhubarb juice
Bring to boil and let boil 3 minutes
Pour into sterilized jars, seal, cool and store in fridge for use within a few weeks
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
Add ice to a glass and add equal parts nectar and water or soda water
Tips & Variations
No special items needed.