Rhubarb Punch

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READY IN: 1hr 10mins
SERVES: 24
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart rhubarb, cut into 1 inch pieces (about 2 dozen stalks)
  • 1
    quart water
  • 3
    cups sugar
  • 2
    cups water
  • 6
    large lemons, juice of
  • 1
    cup pineapple juice
  • 1
    quart ginger ale
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DIRECTIONS

  • Cut rhubarb into 1" pieces.
  • Place in a saucepan and barely cover with water.
  • Cook for 10-12 minutes until soft.
  • Drain through sieve w/cheesecloth.
  • There should be 3 quarts of juice.
  • (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
  • Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
  • Combine lemon, pineapple and rhubarb juices to syrup.
  • Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
  • Remove from trays and place in ziplock bags until serving time.
  • Pour punch over fruit cubes in the punch bowl.
  • Slowly add a quart of ginger ale.
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