12.00 c Rhubarb, chopped in 1 inch
4.00 c Water
2.00 Cinnamon sticks
3.00 c Sugar (aprox)
Club soda or water
Orange slices (optional)
Place rhubarb and water in a large saucepan. Pare zest (thin strips
of outer rind) from lemon and orange; crush cinnamon lightly and add
with zest to sauce pan. Bring to boil over high heat, reduce heat,
stir, cover and simmer for 10 minutes or until rhubarb is well broken
Strain through colander, press out as much juice as possible. There
should be about 6 cups.
Pour juice into large saucepan, adding 1/2 cup sugar for every cup of
juice. Squeeze orange and lemon and strain juices into saucepan; stir
well. Bring to boil and boil 3 minutes.
To use within a few weeks, pour into sterilized jars and seal, cool
and refrigerate. For longer storage, process in boiling water bath
for 15 minutes. - or freeze in plastic containers.
To serve: add ice cubes to glass, fill with equal parts soda (or plain
water) and nectar. Garnish with orange slices and mint sprigs.
Source: Canadian Living - Summer/82
Fat grams per serving: Approx. Cook Time: 20mn
Cholesterol per serving: Marks: