Refreshing Rhubarb Lemonade
Rhubarb lemonade is crafted with rhubarb (obviously) and intertwined with citrus like lemons and oranges. I love the flavor or rhubarb as well, it definitely is something you won’t find in the stores.
Ingredients
- 12 cups sliced rhubarb
- 4 cups water
- 1 lemon (zest and juice)
- 1 orange (zest and juice)
- 1 1/2 cups sugar
Instructions
- Clean and wash the rhubarb and slice into about 1-inch pieces. Place into a saucepan. Zest the orange and the lemon onto the rhubarb and add in the water. Mix together.
- Bring to a boil while constantly stirring. Reduce the heat to a simmer and cover for 10 minutes until the rhubarb is soft and has turned into strings. Remove from heat and add in the juice of the lemon and the orange.
- Cover a strainer with cheese-cloth and place in a large bowl. Transfer the rhubarb mixture to strain through the cheesecloth. This process can take a couple of hours because the rhubarb drink is thick.
- Once done, prepare your canner if you plan to can this rhubarb lemonade. Transfer the strained juice back to a saucepan and combine with sugar. Heat to 190F while stirring to ensure the sugar dissolves. Ensure you do not boil the juice. Skim the foam and remove from heat. If you don’t plan to can, transfer to the fridge and when you are ready to serve, mix in a 1:1 ratio of water. If you have 5 cups of juice concentrate, add in 5 cups of water.
- Pour hot lemonade concentrate into warm jars leaving 1/4 inch headspace. Wipe rim with a vinegar moist cloth and place the lid on the jar. Place the ring on finger-tight.
- Place in your canner and ensure jars are covered by at least 1 inch of water. Bring to a boil and can to 10 minutes (adjust time according to your altitude.)
- Remove from canner and allow to sit undisturbed for 24 hours. Test the lids and remove the rings.
- Enjoy!