Recipe Rhubarb Nectar

Prep: 20 min
Cook: 15 min
Rield: about 6 cups (1.5 L) of nectar

With this exquisite nectar, you can prepare original and refreshing drinks throughout the spring and summer.

INGRÉDIENTS

• 10 cups (2.5 L) fresh rhubarb, chopped (about 3 lb/1.5 kg)
• 3 cups (750 ml) water
• 1 strip orange zest (2 in/5 cm long)
• 1 strip lemon zest (2 in/5 cm long)
• 2 cups (500 ml) sugar

PRÉPARATION

1. In a large saucepan, combine the rhubarb, water, and orange and lemon zest. Bring to a boil over high heat. Reduce heat, cover, and simmer for 10 minutes, or until the rhubarb breaks down.
2. Strain the rhubarb mixture through a cheesecloth-lined strainer placed over a clean saucepan.
3. Add the sugar and bring to a boil.
4. Using a ladle, pour the nectar into hot, sterilized 1-cup (250 ml) glass jars to within about 1/2 inch (1 cm) of the top. Wipe the rim of each jar with a damp cloth.
5. Close tightly. Sterilize in a water bath sterilizer for 5 minutes.
6. Using tongs, place the jars on a cloth and let cool. When ready to serve, shake the jars or stir the nectar.