When a friend told me she had more rhubarb in her garden than she knew what to do with I offered to take some off her hands. Rhubarb is awesome. It can be used to make lots of delicious treats AND its rich in vitamin C, potassium, and fiber. With the rhubarb I was given, I decided to make one of my favourite summer drinks - rhubarb punch. It’s sweet, delicious, and would be great for a picnic or summer get-together.
Rhubarb Juice
Ingredients:
- 1½ lbs (3 cups) of rhubarb stalks, trimmed of leaves
- 4 cups of water
- 1¼ cups of sugar
Directions:
Wash the rhubarb stalks and cut into 2½ cm (about 1 inch) pieces. Place in a large pot and add 4 cups of water and 1¼ cups of sugar. Heat mixture on the stove, reduce heat upon boiling, then cover, occasionally stirring. After about 20 minutes the rhubarb should be soft. Remove the mixture from the heat and let cool. Pour into blender and liquify. (Keep refrigerated).
Rhubarb Punch
Ingredients:
- 4 cups of rhubarb juice
- 1 tablespoon of orange juice
- 1 teaspoon of lemon juice
- 4 cups ginger ale
Mix, pour, and enjoy!
I like to make the rhubarb juice and keep a supply handy in the fridge to mix into the punch when desired.
Note: Only the stalks of rhubarb plants are edible - the leaves are slightly poisonous!
Oh! Please excuse the pulp on the edge of the mason jar in the picture above.. I couldn’t resist taking a sip!
x
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