Best Rhubarb Punch Recipes

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

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

Ingredients

8 cups fresh rhubarb or 8 cups frozen rhubarb, chopped
8 cups water
2 1/2 cups sugar
2 tablespoons strawberry gelatin
2 cups water, boiling
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled

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

NORTHFIELD INN RHUBARB PUNCH

Northfield Inn Rhubarb Punch image

When life gives you rhubarb . . . if you're Aglaia Stalb, you invent a tart, tasty punch to serve at your inn. "I happened to have this huge rhubarb plant and had no idea to do with it, so I started experimenting," says Stalb, who has operated the Northfield Inn, a restored Victorian mansion in the heart of Vermont's Green Mountains, for almost 18 years. Guests enjoy this punch from wide porches with views of the Sugarbush Mountain Peaks and the village of Northfield.

Provided by Food Network

Yield 10 servings

Number Of Ingredients 5

Ingredients

4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed
4 cups water
1 1/2 cups sugar
1/3 cup orange juice
1/4 cup lemon juice

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.

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