Sparkling Rhubarb Spritzer Recipe

4.5 2 5
Sparkling Rhubarb Spritzer Recipe
Sparkling Rhubarb Spritzer Recipe photo by Taste of Home
Publisher Photo

Sparkling Rhubarb Spritzer Recipe

Read Reviews
4.5 2 5
Publisher Photo
"Folks with a rhubarb plant or two will love this recipe." predicts Sue Rebers of Campbellsport, Wisconsin. "It's a nice change from the usual lemonade--we enjoy it all summer long."
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling

Ingredients

  • 12 cups chopped fresh or frozen rhubarb
  • 4 cups water
  • 2-1/2 to 3 cups sugar
  • 1 cup pineapple juice
  • 2 liters lemon-lime soda, chilled

Directions

In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes. Yield: 3-1/2 quarts (14 servings, 1 cup per serving).
Originally published as Sparkling Rhubarb Spritzer in Taste of Home April/May 2004, p12

Nutritional Facts

1 cup: 230 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 58g carbohydrate (55g sugars, 2g fiber), 1g protein.

  • 12 cups chopped fresh or frozen rhubarb
  • 4 cups water
  • 2-1/2 to 3 cups sugar
  • 1 cup pineapple juice
  • 2 liters lemon-lime soda, chilled
  1. In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes. Yield: 3-1/2 quarts (14 servings, 1 cup per serving).
Originally published as Sparkling Rhubarb Spritzer in Taste of Home April/May 2004, p12

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Reviews forSparkling Rhubarb Spritzer

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sharonallison User ID: 4589373 91842
Reviewed Apr. 29, 2012

"I really enjoyed this, although some others didn't agree. I wonder if it could be frozen after it's made since it's so time intensive for just one batch? - Sharon Miller, Grinnell, IA"

MY REVIEW
doobies User ID: 2456057 53650
Reviewed Apr. 2, 2008 Edited Jun. 17, 2015

"I love rhubarb and don't mind the tartness in a drink over the summertime. Probably add some vodka to it to give it a little kick."

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