Rhubarb is something that my parents always grew in their yard. My mom would make rhubarb crisp with it. I never would try it, the idea of eating something that was pinkish-red didn’t appeal to me. However, I saw in my recipe book called “The Amish Cook at Home” that I could make rhubarb juice. I thought this would be something I could mix with other juices and can for storage. This appealed to me, since I could mix it with 7-up or something for a party or serve if someone drops in.
So, I saw a sign at a local Amish house that simply said rhubarb on it. I stopped and a girl came to the gate. She wanted to know how much I wanted, so I told her 4 lbs. since I was planning on making a half batch of this recipe. She came out with a big bag of it. I paid a $1 a lb. for it, and to be honest I don’t know if that is a good price or not, but since I don’t know how to grow it, I really had no other choice. I took it home and washed it and chopped it into 1″ pieces. She had already cleaned it of the leaves and from what I have heard, the leaves are poisonous, so you don’t want to eat those.
I used the recipe from the cookbook, which is close to the one she has posted online here. The difference is the amount of pineapple juice that you use. Mine made 5 & 1/2 quarts with the halved recipe. I used water bath canning for 5 minutes and my reusable Tattler lids (for the first time).
Here is what my juice looked like after I canned it: