Rhubarb Punch

Name: Rhubarb Punch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 48 servings (12 cups syrup).
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 20 min. + cooling

Makes

48 servings (12 cups syrup)

Updated: Aug. 04, 2022

I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. —Eleanor Martens, Rosenort, Manitoba

Rhubarb Punch Recipe photo by Taste of Home

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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

Directions

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 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.

Nutrition Facts

1 cup prepared punch: 164 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 42g carbohydrate (38g sugars, 1g fiber), 0 protein.

Rhubarb Punch

Ingredients

Directions

Nutrition Facts

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