Strawberry Rhubarb Punch Food

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STRAWBERRY RHUBARB PUNCH



Strawberry Rhubarb Punch image

This delicious Strawberry Rhubarb Punch recipe made with pineapple juice and served with lemon lime soda, is the perfect summer drink! Spike it with some vodka or rum for a fantastic cocktail.

Provided by The Creative Bite

Time 45m

Number Of Ingredients 7

10 cups chopped rhubarb (fresh or frozen)
8 cups water
1 cup granulated sugar*
4 cups pineapple juice
3 ounce box strawberry Jell-O
12 ounce can frozen strawberry lemonade concentrate**
4 liters lemon lime soda

Steps:

  • Add the chopped rhubarb, sugar and water to a large pot. Bring it to a boil and cook for 5 minutes. Reduce the temperature to medium-low and cook an additional 10 minutes.
  • While the rhubarb is on the lower temperature, carefully use a potato masher to break down the rhubarb to extract more of the juices.
  • When all of the rhubarb is done, remove the pan from the heat. Place a mesh strainer over a large bowl and slowly pour the mixture through the metal strainer. Once the strainer is full, use a spatula to stir the rhubarb to help release all of the juice from the pulp. Discard the pulp.
  • Repeat this process until all of the juice has been extracted from the rhubarb. While the rhubarb juice is still hot, stir in the strawberry Jell-O until it is dissolved.
  • Stir in the strawberry lemonade concentrate until dissolved and mix in pineapple juice. Allow the mixture to cool to room temperature before storing in a sealed container in the refrigerator.
  • Serve the strawberry rhubarb juice with equal parts lemon lime soda.

Nutrition Facts : Calories 123 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 22 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRY-RHUBARB SLUSH



Strawberry-Rhubarb Slush image

Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 8h20m

Yield 16

Number Of Ingredients 7

1 bag (16 ounces) frozen rhubarb or 3 cups chopped fresh rhubarb
1 cup sugar
2 packages (10 ounces each) frozen sweetened strawberries, slightly thawed
1 1/2 cups vodka
1 can (12 ounces) lemon-lime carbonated beverage
1 bottle (2 liters) lemon-lime carbonated beverage, chilled
Sliced fresh strawberries, if desired

Steps:

  • Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
  • Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
  • For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 39 g, TransFat 0 g

PINK RHUBARB PUNCH



Pink Rhubarb Punch image

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

8 cups chopped fresh or frozen rhubarb
8 cups water
2-1/2 cups sugar
2 tablespoons strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled
Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

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 Punch image

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

3 quarts diced fresh or frozen rhubarb
4-1/2 cups sugar
3 quarts water
1 can (6 ounces) frozen orange juice concentrate, thawed
3 tablespoons lemon juice
Lemon-lime soda

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.

STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

Make and share this Strawberry Rhubarb Crunch recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
  • Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
  • Cover with the rhubarb and strawberries.
  • In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
  • Pour over the rhubarb/strawberry layer.
  • Top with the remaining crumb mixture and bake for 60 minutes.

Nutrition Facts : Calories 307.4, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 90.1, Carbohydrate 53.6, Fiber 2.1, Sugar 36.5, Protein 2.6

NORTHFIELD INN RHUBARB PUNCH



Northfield Inn Rhubarb Punch image

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

4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed
4 cups water
1 1/2 cups sugar
1/3 cup orange juice
1/4 cup lemon juice

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.

STRAWBERRY PUNCH



Strawberry Punch image

Make and share this Strawberry Punch recipe from Food.com.

Provided by ratherbeswimmin

Categories     Punch Beverage

Time 30m

Yield 3 1/2 quarts

Number Of Ingredients 6

1 (12 ounce) can frozen pink lemonade concentrate, thawed
1 (20 ounce) package frozen unsweetened strawberries, partially thawed
1/4 cup sugar
2 cups cold brewed strong tea
2 liters ginger ale, chilled
ice cube

Steps:

  • Add lemonade concentrate, strawberries, and sugar to an electric blender container.
  • Cover and blend until smooth.
  • Pour ingredients into a punch bowl; add tea and stir to mix.
  • Pour in ginger ale and ice cubes if desired; I usually put ice in the individual cups and then ladle the punch into the individual cups.
  • Need to serve the punch immediately after adding the ginger ale.

Nutrition Facts : Calories 497, Fat 0.8, Sodium 51.6, Carbohydrate 127.8, Fiber 3.7, Sugar 117.2, Protein 0.9

RHUBARB SLUSH



Rhubarb Slush image

Make and share this Rhubarb Slush recipe from Food.com.

Provided by Dancer

Categories     Beverages

Time 25m

Yield 5 quarts.

Number Of Ingredients 4

8 cups rhubarb
8 cups water
3 cups sugar
1/2 cup lemon juice

Steps:

  • Cook all this together and strain.
  • Then add 1 small package strawberry Jello and 2 cups vodka.
  • Makes about one 5 quart ice cream pail.
  • "Freeze.
  • ".
  • Scoop into glasses and add 7-Up or Sprite.

Nutrition Facts : Calories 511.5, Fat 0.4, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 130.9, Fiber 3.6, Sugar 122.6, Protein 1.9

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  • Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
  • Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
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