- 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
- 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).
Originally published as Rhubarb Punch in Country Woman March/April 1993, p35
Reviews for Rhubarb Punch(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review