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Rhubarb Citrus Punch

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Total Time
Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ina Frey, St. Clemens, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Rhubarb Citrus Punch

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Yield: about 12 cups
Prep: 30 min
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Ingredients

  • 8 cups diced fresh or frozen rhubarb
  • 5 cups water
  • 1-1/3 cups sugar
  • 2 cups orange juice
  • 3/4 cup lemon juice
  • 1 quart ginger ale, chilled
  • 1 quart fresh or frozen strawberries, optional
  • Ice cubes
Text Ingredients

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 153 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 39g carbohydrate (35g sugars, 2g fiber), 1g protein.
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