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Rhubarb Punch

I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. —Eleanor Martens, Rosenort, Manitoba
  • Total Time
    Prep: 10 min. Cook: 20 min. + cooling
  • Makes
    48 servings (12 cups syrup)


  • 3 quarts diced fresh or frozen rhubarb
  • 4-1/2 cups sugar
  • 3 quarts water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3 tablespoons lemon juice
  • Lemon-lime soda


  • 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.
Nutrition Facts
1 cup prepared punch: 164 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 42g carbohydrate (38g sugars, 1g fiber), 0 protein.

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