Oh So Refreshing Rhubarb Punch Recipes

STRAWBERRY RHUBARB PUNCH

Steps:

• Add the chopped rhubarb, sugar and water to a large pot. Bring it to a boil and cook for 5 minutes. Reduce the temperature to medium-low and cook an additional 10 minutes.
• While the rhubarb is on the lower temperature, carefully use a potato masher to break down the rhubarb to extract more of the juices.
• When all of the rhubarb is done, remove the pan from the heat. Place a mesh strainer over a large bowl and slowly pour the mixture through the metal strainer. Once the strainer is full, use a spatula to stir the rhubarb to help release all of the juice from the pulp. Discard the pulp.
• Repeat this process until all of the juice has been extracted from the rhubarb. While the rhubarb juice is still hot, stir in the strawberry Jell-O until it is dissolved.
• Stir in the strawberry lemonade concentrate until dissolved and mix in pineapple juice. Allow the mixture to cool to room temperature before storing in a sealed container in the refrigerator.
• Serve the strawberry rhubarb juice with equal parts lemon lime soda.

PINK RHUBARB PUNCH

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.

NORTHFIELD INN RHUBARB PUNCH

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.

REFRESHING SUMMER RHUBARB SLUSHY

Steps:

• Combine rhubarb, 1/4 cup water, and salt in a food processor or blender; blend until rhubarb is finely chopped.n
• Place a cheesecloth onto a jug and pour the blended rhubarb onto it. Tie the cheesecloth and squeeze all the juice out of the rhubarb. Discard the pulp.n
• Pour maple syrup into the jug and mix well until all the maple syrup has dissolved.n
• Squeeze limes into the jug and mix well. Add ice cold water and mix everything together with a large wooden spoon. Taste and adjust sweetness if necessary. Refrigerate rhubarb limeade in the refrigerator until ready to use.n
• To make slushies: For each serving, place 3/4 cup of rhubarb limeade into the blender with about 1 cup ice; blend until desired consistency.n

PINK RHUBARB PUNCH

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.