RHUBARB PUNCH
I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Time 30m
Yield 48 servings (12 cups syrup).
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.
PINK RHUBARB PUNCH
Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. -Rebecca Mininger, Jeromesville, Ohio
Provided by Taste of Home
Time 30m
Yield 20 servings (about 5 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use). , In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. , Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB PUNCH
Rhubarb makes this punch a pretty pink. Can be made ahead when the rhubarb is at its peak, frozen and saved for a June wedding.
Provided by Aroostook
Categories Punch Beverage
Time 1h10m
Yield 1 gallon, 24 serving(s)
Number Of Ingredients 7
Steps:
- Cut rhubarb into 1" pieces.
- Place in a saucepan and barely cover with water.
- Cook for 10-12 minutes until soft.
- Drain through sieve w/cheesecloth.
- There should be 3 quarts of juice.
- (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
- Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
- Combine lemon, pineapple and rhubarb juices to syrup.
- Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
- Remove from trays and place in ziplock bags until serving time.
- Pour punch over fruit cubes in the punch bowl.
- Slowly add a quart of ginger ale.
Nutrition Facts : Calories 123.3, Fat 0.1, Sodium 5.2, Carbohydrate 31.8, Fiber 0.4, Sugar 30.1, Protein 0.3
NORTHFIELD INN RHUBARB PUNCH
When life gives you rhubarb . . . if you're Aglaia Stalb, you invent a tart, tasty punch to serve at your inn. "I happened to have this huge rhubarb plant and had no idea to do with it, so I started experimenting," says Stalb, who has operated the Northfield Inn, a restored Victorian mansion in the heart of Vermont's Green Mountains, for almost 18 years. Guests enjoy this punch from wide porches with views of the Sugarbush Mountain Peaks and the village of Northfield.
Provided by Food Network
Yield 10 servings
Number Of Ingredients 5
Steps:
- Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.
RHUBARB PUNCH SLUSH
I always have this in my freezer for when guests pop by. Easy to use in a punch, or just take out what you need by the glass. You can also add vodka, gin or rum; add 1 to 2 cups per bowl of punch and subtract an equal amount of the soda.
Provided by Tracy
Categories Drinks Recipes Slushie Recipes
Time 8h40m
Yield 40
Number Of Ingredients 6
Steps:
- Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
- Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
- Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 30.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 15.7 mg, Sugar 17.6 g
PINK RHUBARB PUNCH
Make and share this Pink Rhubarb Punch recipe from Food.com.
Provided by Baby Kato
Categories Punch Beverage
Time 30m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 8
Steps:
- In large pan, bring rhubarb and water to boil.
- Drain and reserve liquid.
- Combine sugar, gelatin and boiling water in a large bowl.
- Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
- Stir in rhubarb juice and refrigerate.
- Add ginger ale just before serving.
Nutrition Facts : Calories 145.9, Fat 0.1, Sodium 10, Carbohydrate 37.1, Fiber 0.9, Sugar 34.5, Protein 0.5
OH SO REFRESHING RHUBARB PUNCH
Cool down on a hot summer day with this refreshing drink! Serve as is or mix with lemon-lime soda.
Provided by Chari D.
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
- Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 52.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 27.4 mg, Sugar 48 g
RHUBARB PUNCH
Rhubarb is such a versatile vegetable. Combine it with strawberries and you have a delightful dessert. I have three rhubarb plants that refuse to give up giving stalks of beautiful red loveliness I didn't know what to do until I stumbled upon this recipe for Rhubarb Juice by www.oasisnewfeatures.com/homemade-rhubarb-juice So...
Provided by Sherry Blizzard
Categories Non-Alcoholic Drinks
Time 3h
Number Of Ingredients 6
Steps:
- 1. Wash and cut 8 lbs rhubarb.
- 2. In a large stockpot, combine rhubarb and water. Cook on medium high heat until soft.
- 3. Drain rhubarb in a colander to collect the juice.
- 4. To the juice add the remaining ingredients. Stir to dissolve.
- 5. Sterilize quart jars and lids. Ladle in rhubarb punch leaving 1/2" head space. Secure lids and hot water bath for 5 minutes.
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