Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario
Featured In: 22 Best Mocktails: Fresh, Fizzy & Not-Too-Sweet
VERIFIED BY Taste of Home Test Kitchen
- 8 cups diced 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
- In a 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 sugar/juice mixture with orange and lemon juices. Refrigerate until serving time. Just before serving, add in ginger ale and strawberries, if desired. Pour over ice. Yield: about 12 cups.
Originally published as Rhubarb Citrus Punch in Country Extra July 1991, p45
Reviews forRhubarb Citrus Punch
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 30, 2014
"Cool and refreshing! Great punch recipe!"
Reviewed May. 5, 2011
"Delicious! I made it with 1 cup of granulated Sugar substitute (Splenda) and light Ginger Ale."