Fruit Juice

Rhubarb Juice

Spring and plentiful rhubarb patches seem to go hand-in-hand. Refreshing rhubarb juice is an ideal beverage to quench thirst at summer parties. Try mixing it with ginger ale and raspberry juice to make a sparkling punch.


Makes about 7 x 500 ml jars.

  • 6 cups (1500 ml) diced rhubarb
  • 12 cups (3000 ml) water
  • 1 cup (250 ml) granulated sugar


  • Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash, trim and dice rhubarb. Do not peel. In a large stainless steel saucepan, combine rhubarb and water. Bring to a boil; reduce heat and boil gently 10 minutes or until rhubarb is soft. Strain through a dampened cheesecloth lined strainer or jelly bag. Rinse saucepan and return juice to it; add sugar. Bring to a boil; stirring until sugar is dissolved. Remove from heat.
  • Ladle juice into a hot jar to within 1/4 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.