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.
Time 8h40m Yield 40 Number Of Ingredients 6 Steps:
Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp. Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute. Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.
Time 45m Yield 20 Number Of Ingredients 5 Steps:
Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp. Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
Time 20m Yield about 24-30 servings. Number Of Ingredients 5 Steps:
In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly. , In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice.
Yield 10 servings Number Of Ingredients 5 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.
Time 5h20m Yield 10 serving(s) Number Of Ingredients 6 Steps:
In a large saucepan, bring rhubarb and 4 cups of water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until the rhubarb is tender. Mash the rhubarb and strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to 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. Stir together and serve immediately.
More about “best rhubarb punch recipes”
Time 5h10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Bring the rhubarb and 4 cups water to boil. Simmer, uncovered, 5-8 minutes, till rhubarb is soft. Mash rhubarb and press through sieve to remove pulp. Discard pulp. To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates. Freeze till solid, about 4 hours. Thaw about 45 min-1 hour before serving. Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass. Stir and serve.
