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Rhubarb Citrus Punch

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 12 cups

Ingredients

  • 8 cups diced fresh or frozen 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
  • Ice cubes

Directions

  • In a Dutch oven or large saucepan, simmer rhubarb and water until rhubarb is soft, about 10 minutes. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to Dutch oven with the sugar. Heat until sugar is dissolved. Chill.
  • Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and, if desired, strawberries. Serve in chilled glass over ice.
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.
Nutrition Facts
1 cup: 153 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • hotfudgesundae
    Apr 30, 2014

    Cool and refreshing! Great punch recipe!

  • evelynstone
    May 5, 2011

    Delicious! I made it with 1 cup of granulated Sugar substitute (Splenda) and light Ginger Ale.