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Rhubarb Punch Recipe

I love the tart taste of rhubarb and serving this punch in the summer is a refreshing treat.—Eleanor Martens, Rosenort, Manitoba

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Rhubarb Punch Recipe

Prep: 10 min. Cook: 20 min. + cooling

Yield: 24 Servings

10 20 30

Ingredients

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

Directions

In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil for 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/2 cup rhubarb syrup and 12 oz. soda. Serve in chilled glass. Yield: 24 servings (12 ounces each).

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (12 ounces) equals 170 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 43 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Rhubarb Punch in Country Woman March/April 1993, p35