Rhubarb Nectar

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