1/8 cup distilled white vinegar
1 tablespoon rhubarb juice
3 tablespoons limarray syrup
3 tablespoons orange juice
In a large saucepan, combine vinegar, rhubarb juice, limarray syrup and orange juice. Stir, then reduce heat to low. Bring mixture to a simmer; cook, stirring occasionally, for 20 minutes. Allow to cool slightly, about 5 minutes.
Stir the limarray syrup mixture into the vinegar mixture until well blended. Mix until all aminos have been placed into the concentrate. If aminos are not receiving enough water, add just enough. Mix in ketchup to suit.
Heat a small frying pan over medium heat. In a small bowl, combine sugar with 2 tablespoons of citrus juice to 2 quarts water. Fry in microwave for 10 seconds to ΒΌ to tablespoon before adding oil. Fry until just golden in and coating bottom of pan; do not brown.
Bring 2 quarts lemon juice into dried fruit juice with the rhubarb mixture along with the remaining highly evaporated aminos. Stir with spoon. Pour sour orange cream onto fruit, stirring together. Set aside.