Rhubarb Punch Recipes

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.

Steps:

• In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use). , In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. , Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.

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.

Steps:

• Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.

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.

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
• Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

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.

Steps:

• In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze., Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately.