Canning Rhubarb Nectar

Recipe Description:

Rhubarb is one of my favorite spring vegetables with its pretty pink stalks and tart flavor. To preserve that wonderful flavor all year long, I usually make a rhubarb nectar that can be drank in place of lemonade or added to yogurt for a quick and refreshing drink. Be sure to use safe canning pracites when canning this recipe.

Prep Time: 5 Minutes

Cook Time: 50 Minutes

Servings: 3 pints

Difficulty: Moderate

Recipe Ingredients:

2 Meyer lemons

2 oranges

4 stalks rhubarb (no leaves)

½ cup honey

Recipe Instructions:

Zest the lemons and oranges. Juice the lemons and oranges.

Place the zest, fruit juice, and rhubarb to a pot.

Add enough water to barely cover the rhubarb.

Boil the rhubarb on medium high heat until the rhubarb is very soft and falling apart when picked up with a spoon, about 30 minutes.

Strain the rhubarb and zest.

Place the rhubarb nectar back in the pot and add the honey.

Bring the nectar to a boil

Place the rhubarb nectar is hot, sterile jars leaving ¼” headspace.

Add lids to the jars that have been sitting in a pot of hit simmering water. Add the second piece of the lid and tighten the lids.

Process in a boiling water canner for 15 minutes.

To serve, use 1 part nectar to 4 parts water.

Author: koalaspirit

I am an at home cook whom loves to use real food ingredients. I love canning and fermenting foods while they are in peak season. View all posts by koalaspirit

2 thoughts on “Canning Rhubarb Nectar”

Meyer lemons are not available in my area, would regular lemons work instead or are there some added modifications that would need to be made? Thanks, this recipe sounds great!

Eat Nourishing Admin says:

June 18, 2012 at 6:18 am

Regular lemons work, they just aren’t as sweet as meyer lemons. Your nectar may have slightly more tang is all.

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Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: koalaspirit

2 thoughts on “Canning Rhubarb Nectar”

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