Rhubarb Punch
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Suggest a better descriptionINGREDIENTS
INSTRUCTIONS
First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing."
In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water. SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canadas 125th birthday
NOTES
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Nutrition
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| Serving Size: 1 Serving (206g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 98 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.2mg | 0 % | |
| Potassium 1.1mg | 0 % | |
| Total Carbohydrate 25.2g | 7 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 25.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 98
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