Rhubarb Drink Recipes

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Rhubarb Juice

Ingredients:

6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Procedure:

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice back in kettle and add other ingredients. Bring to a boil. Boil for 5-10 minutes. Pour in warm jars right from stove and seal

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Rhubarb Citrus Punch

Ingredients:

8 C. diced rhubarb
5 C. water
1 1/3 C. sugar
2 C. orange juice
3/4 C. lemon juice
1 Qt. ginger ale or 7-Up -- chilled
1 Qt. fresh or frozen strawberries -- (optional)

Procedure:

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.

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Rhubarb Cordial

Ingredients:

5 pounds of rhubarb
2 tablespoons grated lemon rind
3 quarts water
1/3 cup lemon juice

Procedure:

Cut rhubarb into chunks Combine with lemon and water in a large saucepan Bring to a boil and simmer until rhubab is tender Stir in lemon juice. Strain through a cloth Stir in sugar and bring to a boil

(how much sugar? Its not mentioned here, my guess is 1 or 2 cups)

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Fresh Rhubarb Nectar

Ingredients:

2.00 Lchopped rhubarb (about 1 kg)
1.00 Lwater
175.00 mLsugar
15.00 mLlemon juice
Soda water (optional)

Procedure:

Combine all ingredients and simmer 10 min. Strain through cheesecloth. Refrigerate. Just before serving, combine one part soda water with two parts rhubarb nectar. Makes about 1 L.

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Rhubarb Nectar

Ingredients:

1.00 package (1 kg) frozen chopped rhubarb 1.00 L water 250.00 mL sugar 15.00 mL lemon juice Soda water (optional)

Procedure:

Combine all ingredients and simmer 10 min. Strain through cheesecloth. Refrigerate. Just before serving, combine one part soda water with two parts rhubarb nectar. Makes about 1 L.

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Rhubarb Punch

Ingredients:

6 C. finely chopped fresh rhubarb
6 C. water
1 (12 oz) can frozen lemonade concentrate
1 C. sugar
1 liter lemon-lime soda, chilled

Procedure:

In large saucepan, combine rhubarb, water, lemonade and sugar. Cover and cook about 20 min. until rhubarb is very soft. Strain to remove pulp. Chill liquid. Just before serving, pour rhubarb mixture over ice cubes in punch bowl. Carefully pour in chilled soda. Garnish with additional ice cubes or an ice ring.

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Rhubarb Punch

Ingredients:

2.00 L chopped rhubarb (about 1 kg)
2.00 L water
3.00 cloves
1.00cinnamon stick, 15 cm long
650.00 mL water
175.00 mL honey
1.00 can (170 mL) frozen pink lemonade

Procedure:

Combine first 4 ingredients and simmer 10 min. Strain. Add remaining ingredients. Heat through or chill. Makes about 3 L.

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Rhubarb Punch

Ingredients:

4 C. cut up rhubarb
1/2 C. sugar
2 C. water
1 (6 Oz.) Can frozen lemonade
1 (12 Oz.) Can 7-Up or white soda

Procedure:

Cook until rhubarb is mushy. Strain. Add frozen lemonade. When ready to serve add the 7-Up or soda. Note: Rhubarb base can be made up during rhubarb season and frozen for use with lemonade and 7-Up later.

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Rhubarb Slush

Ingredients:

8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Procedure:

Cook all this together and strain. Then add 1 small package strawberry Jello and 2 cups vodka. Makes about one 5 quart ice cream pail. "Freeze." Scoop into glasses and add 7-Up or Sprite.

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Strawberry Rhubarb Lemonade

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Procedure:

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.

Makes about 7 cups, serving 6.