Every spring I wait for the rhubarb. To me, it’s the first sign of spring, and I can’t wait to make a rhubarb crisp or cobbler. But there are lots of other things you can make with rhubarb, and this rhubarb juice concentrate is one of those. The recipe is in The Ball Complete Book of Home Preserving. I’ve followed the recipe and also included the orange and lemon called for in the recipe, and I’ve also done the variation that’s included in the recipe, which omits the citrus and reduces the sugar to 1 cup, which is what I personally like best.

The rhubarb concentrate can be used to make a refreshing lemonade or added to a gin and tonic on a hot summer day, which is my favorite way to have a gin and tonic.

Note that the recipe says that 12 cups of rhubarb will yield 4 pints of concentrate. The last time I made this, it took 20 cups of diced rhubarb to get 4-1/2 pints of concentrate, so be aware that your results may vary.

Sunshine Rhubarb Juice Concentrate

12 cups slice rhubarb

4 cups water

Grated zest and juice of 1 lemon

Grated zest and juice of 1 orange

1-1/2 cups granulated sugar (reduce to 1 cup if omitting lemon and orange)

In a large stainless steel saucepan, combine rhubarb, water, lemon zest, and orange zest. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover, and boil gently until the rhubarb is soft, about 10 minutes. Remove from heat and stir in lemon juice and orange juice.

Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.

In a clean large stainless steel saucepan, combine rhubarb juice and sugar. Heat to 190 degrees Fahrenheit over medium-high heat, stirring to dissolve the sugar. Do not boil. Remove from heat and skim off foam.

Ladle hot concentrate into hot pint jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Screw band down until fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Yield: About 4 pints

Alternate method: Place cut rhubarb in the basket of a stovetop juicer/steamer. Process with steam for 45 minutes to get all juice from the rhubarb, and then proceed with combining juice with sugar step in the recipe.

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