Rhubarb Punch – a delicious recipe with rhubarb, water, sugar, water, lemons, pineapple juice. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
["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."]
674
kcal
Calories
177
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 quart rhubarb, cut into 1 inch pieces (about 2 dozen stalks), 1 quart water, 3 cups sugar, 2 cups water, and more.
Yes, Rhubarb Punch falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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