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RUBY JUICE

Cheryl Wixson
This refreshing beverage is a delicious base for a punch or cocktail. We enjoy it as a juice in the winter.

Ingredients
  

  • 5 pounds rhubarb washed and chopped
  • Water to cover
  • About 1 cups Maple syrup, honey or sugar to taste

Instructions
 

  • In a large, non-reactive pot (stainless steel is best) cover the rhubarb with water. Fill the pot, no more than 3 inches from the top.
  • Simmer over medium heat until the rhubarb has cooked completely and softened. The juice should be a nice pink color. Drain to yield the juice. The approximate volume will be about one gallon.
  • Return the juice to the pot and the stove top. Sweeten to taste with maple syrup, honey or sugar, approximately 1 cup. If desired, simmer the juice with cinnamon sticks or whole cloves.
  • Heat the juice to 190 degrees and cook for 5 minutes. Do not let boil.
  • Ladle the juice into sterilized quart jars. To make a shelf-stable product, process the quarts for 10 minutes in a boiling water bath.

Notes

Serving size is ½ cup or 4 oz.
Nutritional analysis per serving (approximate, varies with sweetener): 35 calories, 1 gram protein, 8 grams carbohydrates, 0 grams fat, 3 mg. sodium, less than 1 gram fiber.