This Healthy Rhubarb Lemonade Punch Recipe is a simple punch to make to serve a crowd of about 20 people.
Since rhubarb is a "vegetable", you are actually making punch out of a vegetable!
This rhubarb punch recipe can easily be doubled or tripled if you want to make enough to serve more than 20 guests.
The stewed rhubarb syrup can be kept in the refrigerator for at least one week.
8 cups chopped rhubarb (1/2" - 1" size pieces)
1 cup water
3 cups granulated sugar
3 tbsp. grated lemon rind
1 1/2 cups lemon juice (bottled is okay)
fresh lemon slices, for garnish
In a large pan, combine the water, rhubarb, and the lemon rind, and bring to a boil, then reduce heat, and allow rhubarb mixture to simmer for about 10 minutes, until rhubarb is tender. (I put the pan lid on half-way). Stir occasionally.
Remove from heat, and stir in the sugar, until the sugar is well dissolved.
Stir in the lemon juice.
Strain the rhubarb mixture and discard the pulp (or use it for another recipe!).
Allow rhubarb syrup to cool.
To serve, add 3 parts water to 1 part of the rhubarb syrup.
Add ice cubes, and fresh lemon slices for garnish, (optional).
Makes about 20 servings.
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