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Rhubarb Punch Recipe

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I love the tart taste of rhubarb and serving this punch in the summer is a refreshing treat.—Eleanor Martens, Rosenort, Manitoba
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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.
Originally published as Rhubarb Punch in Country Woman March/April 1993, p35

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.

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