I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. —Eleanor Martens, Rosenort, Manitoba
Total TimePrep: 10 min. Cook: 20 min. + cooling
Makes24 servings (16 ounces each)
- 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 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 a chilled glass.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 serving: 329 calories, 0 fat (0 saturated fat), 0 cholesterol, 39mg sodium, 83g carbohydrate (76g sugars, 1g fiber), 1g protein.
Originally published as Rhubarb Punch in Country Woman March/April 1993
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