Best 5 Northfield Inn Rhubarb Punch Recipes

**Indulge in a Refreshing Twist on Classic Punch with the Northfield Inn Rhubarb Punch and Its Variations**

Quench your thirst and tantalize your taste buds with the Northfield Inn Rhubarb Punch, a delightful and refreshing beverage that embodies the essence of summer. This vibrant punch, crafted with the perfect balance of tart rhubarb, juicy oranges, and a hint of sweetness, is a symphony of flavors that will leave you craving more. Its vibrant red color, reminiscent of a sun-kissed sunset, adds a touch of elegance to any gathering. Whether you prefer a non-alcoholic version for a delightful daytime treat or a spiked version for a festive evening soirée, this versatile punch has you covered. Explore the variations provided in the article, each offering a unique twist on this classic recipe. From the traditional Rhubarb Punch to the Sparkling Rhubarb Punch and the Rhubarb Punch with Vodka, these variations cater to diverse preferences and occasions. Embark on a culinary journey as you discover the perfect Rhubarb Punch recipe to elevate your next gathering.

Here are our top 5 tried and tested recipes!

RHUBARB PUNCH

Rhubarb Punch image

I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. -Eleanor Martens, Rosenort, Manitoba

Provided by Taste of Home

Time 30m

Yield 48 servings (12 cups syrup).

Number Of Ingredients 6

Ingredients

3 quarts diced fresh or frozen rhubarb
4-1/2 cups sugar
3 quarts water
1 can (6 ounces) frozen orange juice concentrate, thawed
3 tablespoons lemon juice
Lemon-lime soda

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.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. -Rebecca Mininger, Jeromesville, Ohio

Provided by Taste of Home

Time 30m

Yield 20 servings (about 5 quarts).

Number Of Ingredients 9

Ingredients

8 cups chopped fresh or frozen rhubarb
8 cups water
2-1/2 cups sugar
2 tablespoons strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled
Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

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.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB CITRUS PUNCH

Rhubarb Citrus Punch image

Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. -Ina Frey, St. Clemens, Ontario

Provided by Taste of Home

Time 30m

Yield about 12 cups.

Number Of Ingredients 8

Ingredients

8 cups diced fresh or frozen rhubarb
5 cups water
1-1/3 cups sugar
2 cups orange juice
3/4 cup lemon juice
1 quart ginger ale, chilled
1 quart fresh or frozen strawberries, optional
Ice cubes

Steps:

In a Dutch oven or large saucepan, simmer rhubarb and water until rhubarb is soft, about 10 minutes. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to Dutch oven with the sugar. Heat until sugar is dissolved. Chill., Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and, if desired, strawberries. Serve in chilled glass over ice.

Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

RHUBARB PUNCH

Rhubarb Punch image

Rhubarb is such a versatile vegetable. Combine it with strawberries and you have a delightful dessert. I have three rhubarb plants that refuse to give up giving stalks of beautiful red loveliness I didn't know what to do until I stumbled upon this recipe for Rhubarb Juice by www.oasisnewfeatures.com/homemade-rhubarb-juice So...

Provided by Sherry Blizzard

Categories Non-Alcoholic Drinks

Time 3h

Number Of Ingredients 6

Ingredients

8 lb rhubarb, diced
8 qt water
2 can(s) 12 oz. frozen orange juice
2 can(s) 46 oz pineapple juice
4 c sugar
2 oz 3 oz. packages of strawberry jello

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.

RHUBARB SLUSH PUNCH

Rhubarb Slush Punch image

For years, our family has toasted special occasions with this cool, quenching punch. It's easy to freeze, so we serve it year-round. Usually, we double the recipe and store it in the freezer in a clean, empty ice cream bucket.

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

6 cups chopped fresh or frozen rhubarb, thawed
7 cups water, divided
2 cups sugar
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
10 cups club soda, chilled

Steps:

In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze., Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately.

Nutrition Facts : Calories 244 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 62g carbohydrate (58g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Choose fresh, ripe rhubarb: The quality of your rhubarb will greatly impact the flavor of your punch. Look for stalks that are firm and brightly colored, with minimal blemishes.
Wash and chop the rhubarb thoroughly: Rinse the rhubarb stalks under cold water and remove any leaves or blemishes. Cut the stalks into small pieces, about 1-inch thick.
Use a variety of fruits: In addition to rhubarb, this punch also calls for strawberries, blueberries, and oranges. You can use fresh, frozen, or canned fruit, depending on what you have on hand.
Sweeten the punch to taste: The amount of sugar you add will depend on the sweetness of your fruit. Start with a small amount and add more to taste.
Chill the punch before serving: This will help the flavors to meld and make the punch extra refreshing.
Garnish with fresh herbs or fruit: A sprig of mint or a few slices of orange will add a pop of color and flavor to your punch.

Conclusion:

Northfield Inn Rhubarb Punch is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are hosting a party or just looking for a refreshing drink to enjoy on a hot day, this punch is sure to please everyone.