Rhubarb Nectar

Rhubarb is one of those ingredients that doesn’t get the recognition that it deserves. A plethora of it is grown in Alberta and that could be why!! Keep in mind that it freezes will if you can use it up right away (just cut it into small pieces, put in freezer bags, remove air and label). It’s also high in Vitamin C and potassium and fibre. For many of us it’s also free!! So here is an easy and delicious solution to using up your rhubarb.

Course Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Author Author: Gail Hall (adapted from Elizabeth Baird’s book Summer Berries)


  • 12 cups Chopped Rhubarb in 1" pieces
  • 4 cups Water
  • 1 Lemon
  • 1 Orange
  • 1 4" piece Cinnamon Stick
  • 3 cups Sugar


  1. Place rhubarb and water in large pot.

  2. Pare off zest of lemon and orange.

  3. Add cinnamon and citrus zests to rhubarb.

  4. Bring to a boil and lower heat, cover and simmer for 10 minutes.

  5. Strain (about 6 cups liquid).

  6. Pour into a large saucepan and add ½ cup sugar for each cup of juice.

  7. Squeeze lemon and orange and strain juice into saucepan.

  8. Stir and boil for 3 minutes.

  9. Cool and refrigerate or can.

Recipe Notes

In a glass place two tablespoons of rhubarb nectar, ice and top with club soda, Perrier, ginger or 7-up. Stir and enjoy!! You can also add an ounce of your favourite gin, vodka or rum.

Use the leftover rhubarb mash in muffins, with yogurt and eat as is. It also freezes well.

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