Northfield Inn Rhubarb Punch

2016-10-25
  • Yield : 10 servings
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Ingredients

  • 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

Method

Step 1

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.

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