Rhubarb Nectar
From:	Paulette, Saint-Leonard, Quebec, Canada
Comments:	Use within the next few weeks after its preparation or can mixture and serve all year long. For a better look, use darker rhubarb stalks.
Servings:	Approximately 8 cups [2 L] nectar [16 to 20 servings]
Ingredients	Preparation
12 cups [3 L] rhubarb chunks [1-inch / 2.5-cm long] 4 cups [1 L] water Rind of 1 lemon Rind of 1 orange 2 cinnamon sticks Approximately 3 cups [600 g] sugar Juice of 1 lemon Juice of 1 orange To serve Ice cubes Soda water Orange slices Fresh mint sprigs Sterilized jars	Arrange rhubard chunks into a large casserole; pour in water. Cut lemon and orange rinds into fine strips. Lightly crush cinnamon sticks. Add lemon rind strips, orange rind strips and crushed cinnamon to casserole; bring to a boil, over high heat. Lower heat, stir and cover. Simmer for 10 minutes, until rhubarb chunks are completely broken-up. Pour rhubarb mixture into a wet jelly cloth or into a sieve, lined with 2 thicknesses cottoncheese cloth. Press rhubarb, to squeeze out all the juices and get approximately 6 cups / 1.5 L liquid. Pour measured rhubarb juices into a large casserole; add 1/2 cup [100 g] sugar for each cup [250 mL] of juice. Filter lemon and orange juices before pouring into rhubarb nectar. Bring to a boil; boil for 3 minutes. Short-Time Preservation Pour nectar into sterilized jars. Airtight close jars; cool and refrigerate. Will keep for only a few weeks. Long-Time Preservation Pour hot boiling nectar into sterilized jars, up to 1/4-inch [1-cm] from the rim. Screw lids; arrange jars into a pan filled with boiling water. Boil for 15 minutes. Keep nectar, away from light, into a cool, dry environment. To serve Fill each glass with ice cubes; fill glass with rhubard nectar and soda water, half and half. Decorate with orange slices and fresh mint sprigs.