Best Rhubarb Punch Recipes

RHUBARB SLUSH PUNCH

Steps:

• In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze., Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately.

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.

RHUBARB PUNCH SLUSH

Steps:

• Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
• Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
• Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.

RHUBARB PUNCH

Steps:

• 1. Wash and cut 8 lbs rhubarb.
• 2. In a large stockpot, combine rhubarb and water. Cook on medium high heat until soft.
• 3. Drain rhubarb in a colander to collect the juice.
• 4. To the juice add the remaining ingredients. Stir to dissolve.
• 5. Sterilize quart jars and lids. Ladle in rhubarb punch leaving 1/2" head space. Secure lids and hot water bath for 5 minutes.

RHUBARB CITRUS PUNCH

Steps:

• 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., 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.

RHUBARB PUNCH

Steps:

• In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.

RHUBARB SLUSH PUNCH

Steps:

• In a large saucepan, bring rhubarb and 4 cups of water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until the rhubarb is tender. Mash the rhubarb and strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to juice. Transfer to a freezer container and freeze.
• Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Stir together and serve immediately.

OH SO REFRESHING RHUBARB PUNCH

Steps:

• Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
• Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.

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.

BEST RHUBARB PUNCH

Steps:

• In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly. , In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice.

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.

RHUBARB PUNCH

Steps:

• 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.

RHUBARB LEMONADE PUNCH

Steps:

• Put rhubarb, lemonade concentrate, water and sugar into a large, nonreactive saucepan; heat to simmer over medium-high heat; reduce heat to low; cover, cook until rhubarb is very soft, about 20 minutes.
• Press mixture through a fine-mesh sieve into a pitcher; discard pulp.
• Refrigerate until chilled, at least 2 hours.
• Pour rhubarb mixture over ice in a small punch bowl; slowly pour in lemon-lime soda and serve immediately.

RHUBARB CITRUS PUNCH

Steps:

• In kettle, simmer rhubarb and water until rhubarb is soft.
• Cool; strain.
• Measure 4 cups juice and return to kettle with the sugar.
• Heat to dissolve sugar.
• Chill.
• Add the orange and lemon juices.
• Just before serving, add ginger ale and strawberries, if desired.
• Pour over ice.

PINK RHUBARB PUNCH

Steps:

• 1. In large pan, bring rhubarb and water to boil.
• 2. Drain and reserve liquid.
• 3. Combine sugar, gelatine and boiling water in a large bowl.
• 4. Once sugar and gelatine are dissolved add pineapple and lemon juices, mix well.
• 5. Stir in rhubarb juice, cool and refrigerate.
• 6. Add ginger ale just before serving.

ROSY RHUBARB PUNCH

Steps:

• In a Dutch oven, combine water and rhubarb; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Strain, reserving liquid; return to the pan. Stir in the pineapple juice, sugar and gelatin powder; heat until sugar is dissolved. Cool. Transfer to a punch bowl or pitcher; cover and refrigerate until chilled.

RHUBARB PUNCH

Steps:

• Cook rhubarb in water until soft. Strain through sieve. (Should have 5 cups of juice.) Add sugar and bring to a boil. Add orange juice, lemon juice, and a dash of salt. Chill the mixture or freeze. Dilute punch with equal parts water or ginger ale to serve. Fun Fact: Rhubarb was legally classified as a fruit in the United States in 1947, even though botanically it is a vegetable.