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 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.
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 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.
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.
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.
More about “oh so refreshing 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.
