Rhubarb Juice – a delicious recipe with rhubarb, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Fill boiling water canner with water. Place 6 clean pint mason jars in canner. Cover, bring water to a boil; boil 10 minutes to sterilize jars at altitudes up to 1,000 feet.
2
Wash, trim and dice rhubarb, but do not peel. In a large stainless steel or enamel saucepan, combine rhubarb and water. Bring to a boil; reduce heat; simmer 10 minutes or until rhubarb is soft.
3
Strain through a dampened cheesecloth lined strainer or jelly bag. Rinse saucepan thoroughly and return juice to it; add sugar. Bring to a boil; stirring until sugar is dissolved.
4
Ladle hot juice into a hot sterilized jar to within 1/4-inch of top rim (head space). Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining juice. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 feet.
194
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 6 cups rhubarb diced, ½ cups water, 1 cup sugar.
Yes, Rhubarb Juice falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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