Here is how to make and can a refreshing drink concentrate from Rhubarb!
Comes from the book "Putting Food By" by Ruth Hertzberg, Beatrice Vaughan and Janet Greene
This is a really good old resource to have around.
"...it was the main ingredient of a hill-country wedding punch in the olden days..."
what a lovely thought. If I have a wedding someday,
hopefully I remember that I want rhubarb punch!!
"Wash and trim fresh young red rhubarb, but do not peel. Cover the bottom of the kettle with 1/2 inch of water and add rhubarb cut in 1/2 inch pieces. Bring to simmering and cook gently until soft - about 10 minutes. Strain through a jelly bag. Reheat juice adding 1/4 cup sugar to each 4 cups of juice to hold the flavor. Simmer only until sugar is dissolved...
Hot Pack in jars. Pour simmering juice into hot sterilized jars, leaving only 1/8 inch headroom. Cap and seal immediately (option: jars may be given a short boiling water bath to ensure seal)"
of course you can substitute with other sweeteners, agave would be nice.
I didn't have a jelly bag or cheese cloth,
which would've been more efficient to use instead of a sieve.
It is a bit concentrated, so add water to taste when consuming.
Good for your teeth.
I didn't make nearly enough!
PS- you don't have to can it if you are not into that kind of thing...
This batch lasted 3 days!
But it would be handy if you were to make a very large batch.