Serves: 5
Total Calories: 223
Cook rhubarb in water until soft. Strain through sieve. (Should have 5 cups of juice.) Add sugar and bring to a boil. Add orange juice, lemon juice, and a dash of salt. Chill the mixture or freeze. Dilute punch with equal parts water or ginger ale to serve.
Fun Fact: Rhubarb was legally classified as a fruit in the United States in 1947, even though botanically it is a vegetable.
This Rhubarb Punch recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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