Best 11 Rhubarb Punch Recipes

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Indulge in the vibrant flavors of spring with our refreshing Rhubarb Punch, a delightful symphony of tart rhubarb, sweet fruit juices, and a hint of spice. This classic summertime beverage is perfect for any occasion, whether it's a backyard barbecue, a pool party, or a family gathering. With its vibrant pink hue and tangy-sweet taste, this punch is sure to be a hit among both adults and children alike. This article offers a collection of three unique Rhubarb Punch recipes, each with its own distinct twist to cater to different tastes and preferences. From a traditional recipe using fresh rhubarb and zesty citrus to a frozen version packed with summer berries and a non-alcoholic option for those who prefer a refreshing mocktail, these recipes provide a variety of options to suit any occasion. Whether you're looking for a classic thirst-quencher or a fun and festive party drink, our Rhubarb Punch recipes are sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

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 PUNCH SLUSH



Rhubarb Punch Slush image

I always have this in my freezer for when guests pop by. Easy to use in a punch, or just take out what you need by the glass. You can also add vodka, gin or rum; add 1 to 2 cups per bowl of punch and subtract an equal amount of the soda.

Provided by Tracy

Categories     Drinks Recipes     Slushie Recipes

Time 8h40m

Yield 40

Number Of Ingredients 6

16 cups chopped rhubarb
12 cups water
3 cups white sugar
¾ cup lemon juice
1 (6 ounce) can frozen orange juice concentrate
2 (2 liter) bottles lemon-lime soda (such as 7-Up®)

Steps:

  • Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
  • Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
  • Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 30.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 15.7 mg, Sugar 17.6 g

OH SO REFRESHING RHUBARB PUNCH



Oh So Refreshing Rhubarb Punch image

Cool down on a hot summer day with this refreshing drink! Serve as is or mix with lemon-lime soda.

Provided by Chari D.

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 45m

Yield 20

Number Of Ingredients 5

4 quarts rhubarb, cut into 1-inch pieces
4 quarts water
4 cups white sugar
½ (46 fluid ounce) can unsweetened pineapple juice
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
  • Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 52.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 27.4 mg, Sugar 48 g

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

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.

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

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.

BEST RHUBARB PUNCH



Best Rhubarb Punch image

This is a lively new twist on lemonade and a fun way to use up some of your extra rhubarb. We always look froward to summer when we can enjoy this refreshing drink out on our patio on a hot afternoon.

Provided by Taste of Home

Time 20m

Yield about 24-30 servings.

Number Of Ingredients 5

1 pound fresh or frozen rhubarb, chopped
1 cup water
1/2 cup sugar
3/4 cup thawed pink lemonade concentrate
1 bottle (1 liter) lemon-lime soda

Steps:

  • In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly. , In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice.

Nutrition Facts :

RHUBARB SLUSH PUNCH



Rhubarb Slush Punch image

Make and share this Rhubarb Slush Punch recipe from Food.com.

Provided by Courtly

Categories     Punch Beverage

Time 5h20m

Yield 10 serving(s)

Number Of Ingredients 6

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

Steps:

  • In a large saucepan, bring rhubarb and 4 cups of water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until the rhubarb is tender. Mash the rhubarb and strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to 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. Stir together and serve immediately.

Nutrition Facts : Calories 243.7, Fat 0.2, SaturatedFat 0.1, Sodium 57.5, Carbohydrate 61.8, Fiber 1.5, Sugar 58.6, Protein 1.2

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

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.

NORTHFIELD INN RHUBARB PUNCH



Northfield Inn Rhubarb Punch image

When life gives you rhubarb . . . if you're Aglaia Stalb, you invent a tart, tasty punch to serve at your inn. "I happened to have this huge rhubarb plant and had no idea to do with it, so I started experimenting," says Stalb, who has operated the Northfield Inn, a restored Victorian mansion in the heart of Vermont's Green Mountains, for almost 18 years. Guests enjoy this punch from wide porches with views of the Sugarbush Mountain Peaks and the village of Northfield.

Provided by Food Network

Yield 10 servings

Number Of Ingredients 5

4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed
4 cups water
1 1/2 cups sugar
1/3 cup orange juice
1/4 cup lemon juice

Steps:

  • Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.

RHUBARB CITRUS PUNCH



Rhubarb Citrus Punch image

Make and share this Rhubarb Citrus Punch recipe from Food.com.

Provided by Dancer

Categories     Punch Beverage

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 7

8 cups diced rhubarb
5 cups water
1 1/3 cups sugar
2 cups orange juice
3/4 cup lemon juice
1 quart ginger ale or 1 quart 7-Up soda, chilled
1 quart fresh strawberries or 1 quart frozen strawberries (optional)

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.

Tips for Making Rhubarb Punch:

  • Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid rhubarb with wilted or bruised stalks.
  • Prepare the rhubarb properly: Wash the rhubarb thoroughly and cut it into small pieces. You can also peel the rhubarb if desired, but this is not necessary.
  • Use a variety of fruits: In addition to rhubarb, you can add other fruits to your punch, such as strawberries, raspberries, blueberries, or oranges. This will give your punch a more complex flavor.
  • Sweeten to taste: Rhubarb is naturally tart, so you will need to add sugar or another sweetener to your punch. Start with a small amount and add more to taste.
  • Chill before serving: Rhubarb punch is best served chilled. You can either refrigerate it for a few hours or overnight, or you can add ice cubes to the punch just before serving.

Conclusion:

Rhubarb punch is a refreshing and delicious drink that is perfect for summer gatherings. It is easy to make and can be customized to your own taste. So next time you have some rhubarb on hand, be sure to give this recipe a try!

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