Rhubarb Syrup, Refreshing Fruit Punch and Green Tomato Pickle

2 stalks rhubarb, cut into 1-inch pieces

1 cup water

1/2 cup pure cane sugar*

Pinch of salt

*Adjust the sugar to your preference

In a medium saucepan, set over medium heat, add the rhubarb pieces, water, sugar and pinch of salt. Simmer for 5 minutes, or until the rhubarb has softened. 

Using the back of a wooden spoon, crush the rhubarb, being careful because it might splatter. Simmer for an additional minute or so; the mixture should be a pale to bright pink. Pour the syrup through a sieve into a small bowl or glass with a spout. 

Rhubarb Syrup

Using this Rhubarb Syrup I made a refreshing Fruit Punch, by adding

Rhubarb Syrup

Rooh Afza or Falooda Syrup (can be bought in Indian grocery stores)

Cold water

Mix up the quantities to your taste and enjoy it cold, it tastes similar to fruit punch. 

These awesome drinking mugs from Canada's heritage mason jar company, Bernardin are perfect to serve summer drinks. Their jars with tight fitting lids are convenient to store jams, syrup and pickles in the fridge.

I am planning to use their Home Canning Starter kit and pickling spice to preserve some garden vegetables like pickles and pepper this year. I am also planning to use the green tomatoes that don't ripe to make this Green Tomato Pickle recipe from their site. This recipe makes about 9 x 500 ml jars.

7 lb green plum tomatoes about 35 medium

2 medium cooking onions

1/4 cup pickling salt

2 medium sweet red peppers

1 lemon 1 tbsp celery seed

3 tbsp mustard seed

1 tbsp each green peppercorns and dill seed

4 cups vinegar

2 cups water

1 cup granulated sugar

Day 1: Thoroughly wash and remove cores from tomatoes. Thinly slice tomatoes and onions crosswise, sprinkle with 1/4 cup pickling salt; cover and let stand 12 hours in a cool place.

Day 2: Place 9 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.

Thoroughly drain tomatoes and onions; do not rinse; set aside tomatoes and onions. Wash and seed red peppers; slice into thin strips. Wash and thinly slice lemon; remove seeds; set aside. Tie celery seed in a square of cheesecloth, creating a spice bag. In a large, deep stainless steel saucepan, combine reserved tomato mixture, red pepper, lemon, spice bag, mustard seed, peppercorns, dill seed, vinegar, water and sugar; mix well. Bring to a boil, boil gently 1 minute; remove from heat. Pack pickles into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot cooking liquid to cover pickles to within 1/2 inch (1 cm) of top of jar (headspace). 

Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot pickling liquid. 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 tomatoes and hot pickling liquid. 

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 for about 15 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.

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