Rhubarb Citrus Punch Recipe

5 2 2
Rhubarb Citrus Punch Recipe
Rhubarb Citrus Punch Recipe photo by Taste of Home
Publisher Photo

Rhubarb Citrus Punch Recipe

Read Reviews
5 2 2
Publisher Photo
Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 8 cups diced fresh or frozen rhubarb
  • 5 cups water
  • 1-1/3 cups sugar
  • 2 cups orange juice
  • 3/4 cup lemon juice
  • 1 quart ginger ale, chilled
  • 1 quart fresh or frozen strawberries, optional
  • Ice cubes

Directions

In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.
Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glass over ice. Yield: about 12 cups.
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.
Originally published as Rhubarb Citrus Punch in Country Extra July 1991, p45

Nutritional Facts

1 cup: 153 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 1g protein.

  • 8 cups diced fresh or frozen rhubarb
  • 5 cups water
  • 1-1/3 cups sugar
  • 2 cups orange juice
  • 3/4 cup lemon juice
  • 1 quart ginger ale, chilled
  • 1 quart fresh or frozen strawberries, optional
  • Ice cubes
  1. In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.
  2. Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glass over ice. Yield: about 12 cups.
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.
Originally published as Rhubarb Citrus Punch in Country Extra July 1991, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRhubarb Citrus Punch

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hotfudgesundae User ID: 3463962 40221
Reviewed Apr. 30, 2014

"Cool and refreshing! Great punch recipe!"

MY REVIEW
evelynstone User ID: 2231194 16525
Reviewed May. 5, 2011

"Delicious! I made it with 1 cup of granulated Sugar substitute (Splenda) and light Ginger Ale."

Loading Image