I have a bumper crop of rhubarb again this year. I may have mentioned it. I might have also mentioned that I still have rhubarb in the freezer from last year, as well. When the basic conclusion is Too Much Rhubarb at the O.K. Chorale, there is only one solution: can.
Here’s something I found. It looks very pretty, too. You might know how rhubarb can oxidize after it’s picked and end up looking, well, kind of poopy brown? This mush released the prettiest reddish pink juice! Without further ado, adapted from at least two Internet recipes, rhubarb juice concentrate.
- 12 cups diced rhubarb, fresh or frozen
- 4 cups water
- 1 1/2 cups sugar
- zest and juice of one lemon
- zest and juice of one orange
Directions: In large pot, combine rhubarb, water, lemon & orange zests and bring to a boil. Stir constantly over medium high heat. Reduce heat, cover and boil gently until rhubarb is soft (10-20 minutes). Remove from heat.
Pour into dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip for at least 2 hours, undisturbed.
In clean, large pot combine rhubarb juice and sugar. Stir in lemon juice and orange juice. Stir to dissolve sugar and bring to a brief boil. Remove from heat.
Ladle into hot jars. Leave ¼-inch headspace.
Place jars in prepared hot water bath canner with jars completely under water. Process for 20 minutes. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel and allow to cool.
Serving suggestions: Mix about 1 Tablespoon rhubarb juice concentrate with 8 ounces of another beverage. Serve over ice. (The recipe suggested equal parts concentrate and mixer; the concentrate is much too strong that way!)
Beverage mixes can include water, iced tea, lemonade, ginger ale, or anything you can think of.