Search
by Ingredient

Rhubarb Punch

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by babygurl

YIELD

6 servings

PREP

130 min

COOK

30 min

READY

160 min

Ingredients

2 907.2
POUNDS G RHUBARB
chopped
¾ 177
CUP ML SUGAR
granulated
1 1
X X ORANGES
juice from *
1 1
X X LEMON
juice from *
¾ 177
CUP ML WATER
with soda

Directions

In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened.

In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight.

Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice.

Transfer to pitcher and refrigerate. Just before serving, add soda water.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 128 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 20%
Calcium 13% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Email this recipe