Rhubarb Punch
Yield
6 servingsPrep
130 minCook
30 minReady
160 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
rhubarb
chopped |
|
| ¾ | cup |
sugar
granulated |
|
| 1 | x |
oranges
juice from |
*
|
| 1 | x |
lemon
juice from |
*
|
| ¾ | cup |
water
with soda |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
rhubarb
chopped |
|
| 177 | ml |
sugar
granulated |
|
| 1 | x |
oranges
juice from |
*
|
| 1 | x |
lemon
juice from |
*
|
| 177 | 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.
