July 4, 2012

Rhubarb Juice

Rubarb season is among us.
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.

Beautyful color!

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.

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