Rhubarb Citrus Punch Recipes

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.

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.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.
• Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.
• Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.

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.

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.

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.

Steps:

• In two large pitchers or a large punch bowl, combine the first six ingredients.
• Gently stir in soda.
• Serve immediately.

Steps:

• Chill all ingredients.
• Mix gently in a pitcher or punch bowl.

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.