Rhubarb Punch

1. 1

   Bring the rhubarb and strawberries to a boil in the water.

2. 2

   Lower heat, add honey and simmer until soft, about 10-15 minutes.

3. 3

   Let cool in the refrigerator.

4. 4

   Once cool, strain the fruit through a sieve draining well (you may reserve the leftover fruit for a sauce or a compote).

5. 5

   Mix the orange and lemon juice with the rhubarb liquid.

6. 6

   Add the ginger ale right before serving.

7. 7

   Serve cold over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.