PINK RHUBARB PUNCH
Make and share this Pink Rhubarb Punch recipe from Food.com.
Provided by Baby Kato
Categories Punch Beverage
Time 30m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 8
Steps:
- In large pan, bring rhubarb and water to boil.
- Drain and reserve liquid.
- Combine sugar, gelatin and boiling water in a large bowl.
- Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
- Stir in rhubarb juice and refrigerate.
- Add ginger ale just before serving.
Nutrition Facts : Calories 145.9, Fat 0.1, Sodium 10, Carbohydrate 37.1, Fiber 0.9, Sugar 34.5, Protein 0.5
RHUBARB PUNCH
Rhubarb is such a versatile vegetable. Combine it with strawberries and you have a delightful dessert. I have three rhubarb plants that refuse to give up giving stalks of beautiful red loveliness I didn't know what to do until I stumbled upon this recipe for Rhubarb Juice by www.oasisnewfeatures.com/homemade-rhubarb-juice So...
Provided by Sherry Blizzard
Categories Non-Alcoholic Drinks
Time 3h
Number Of Ingredients 6
Steps:
- 1. Wash and cut 8 lbs rhubarb.
- 2. In a large stockpot, combine rhubarb and water. Cook on medium high heat until soft.
- 3. Drain rhubarb in a colander to collect the juice.
- 4. To the juice add the remaining ingredients. Stir to dissolve.
- 5. Sterilize quart jars and lids. Ladle in rhubarb punch leaving 1/2" head space. Secure lids and hot water bath for 5 minutes.
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
Provided by Taste of Home
Time 30m
Yield about 12 cups.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB PUNCH
I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Time 30m
Yield 48 servings (12 cups syrup).
Number Of Ingredients 6
Steps:
- 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 : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB PUNCH
Rhubarb makes this punch a pretty pink. Can be made ahead when the rhubarb is at its peak, frozen and saved for a June wedding.
Provided by Aroostook
Categories Punch Beverage
Time 1h10m
Yield 1 gallon, 24 serving(s)
Number Of Ingredients 7
Steps:
- Cut rhubarb into 1" pieces.
- Place in a saucepan and barely cover with water.
- Cook for 10-12 minutes until soft.
- Drain through sieve w/cheesecloth.
- There should be 3 quarts of juice.
- (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
- Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
- Combine lemon, pineapple and rhubarb juices to syrup.
- Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
- Remove from trays and place in ziplock bags until serving time.
- Pour punch over fruit cubes in the punch bowl.
- Slowly add a quart of ginger ale.
Nutrition Facts : Calories 123.3, Fat 0.1, Sodium 5.2, Carbohydrate 31.8, Fiber 0.4, Sugar 30.1, Protein 0.3
PINK RHUBARB PUNCH
This is easy and it's always a big hit at our family BBQ's and potlucks...
Provided by Baby Kato @BabyKato
Categories Punches
Number Of Ingredients 8
Steps:
- 1. In large pan, bring rhubarb and water to boil.
- 2. Drain and reserve liquid.
- 3. Combine sugar, gelatine and boiling water in a large bowl.
- 4. Once sugar and gelatine are dissolved add pineapple and lemon juices, mix well.
- 5. Stir in rhubarb juice, cool and refrigerate.
- 6. Add ginger ale just before serving.
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PINK RHUBARB PUNCH - BETTER HOMES & GARDENS
From bhg.com
Servings 10Total Time 2 hrs 25 minsSodium 7mg 0%Calories 168 per serving
- In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
- To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices. Makes ten 8-ounce servings.
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