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Rhubarb Punch

Ingredients: 2 Pound(s) Rhubarb; chopped 3/4 Cup(s) Sugar, granulated 1 Orange; juice from 1 Lemon; juice from 3/4 Cup(s) Soda water Directions: 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 Canada's 125th birthday
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Pour the boiling water over the lemons and sugar and leave until cold. Strain into a large bowl and add the bottle of Scotch whisky, stirring we Delores's punch Add jello (any flavor), 3 cups sugar and 2 quarts hot water, stir until dissolved. Add 3/4 cup Real Lemon, 1/2 of large can Pineapple juice, 1 small can frozen orange juice concentrate and 2 quarts cold water, then freeze. Let thaw just prior to ser Whisky punch and whisky toddy Peel lemons finely, squeeze out juice, put peel and juice in large jug with sugar. Pour boiling water over, leave until cold. Strain into large bowl, add bottle of Scotch whisky, stirring well. Chill for at least 1 hour, serve. Toddy: Peel circle of peel, Halloween punch In a blender, blend drink mix, sugar, and pineapple juice until sugar is dissolved and mixture is frothy. Pour into a punch bowl; add water and ginger-ale. Serve immediately. Rosy rhubarb sherbet In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freez Hot punch Combine sugar and water. Boil 5 minutes. Remove from heat and add spices. Cover and let brew 1 hour. Strain. Before serving, combine syrup, juices and cider. Bring quickly to boil and serve immediately. Ghoulish punch Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Cool to room temperature. Pour into punch bowl just before serving. Add seltzer and ice; stir. Add scoops of sherbet and fruit slices All-purpose punch Reconstitute the orange juice in the punch bowl, add the pineapple juice and soda pop. Add an ice ring. Makes about 5 qts (l) per batch. If you want a more orangey-red color the new raspberry ginger ale flavor (pink) also tastes good. Notice this White sangria punch (nonalcoholic) In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per serving: 60 calories, negligible protein, no fat, 15 g carbohydrate Slush with a punch Combine sugar & water in a saucepan; bring to boil, stirring until sugar dissolves. Cool. Add concentrates & liqueur, stirring well. Pour mix into large freezer-safe container, & freeze. To serve, spoon about 1 cup slush mixture into a Rhubarb chutney WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a London town gratitude punch Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly. MEASURE crushed strawberries and finely chopped rhubarb int o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. MIX pectin and lemon juice in small bowl. Add 7-up punch Mix sugar and water. Chill. Add fruit juices. Add bananas right away. (That is, don't let the mashed bananas sit.) Freeze. When ready to serve, break up the frozen base into pieces. Add strawberries and enough 7-up® to stretch. Sangria punch Strain juices; add sugar, stirring until dissolved. Just before serving, mix juice mixture and wine in pitcher. Add ice; serve in punch cups. Decorate cups with twists of lemon peel if desired. Sparkling punch 2 Combine 3 cups water and sugar. Heat until sugar is dissolved, then boil 7 minutes. Cool and refrigerate. Combine 3 cups boiling water and tea leaves. Steep five minutes, then strain tea and cool. When ready to serve, combine orange juice, lemon j Hot spiced punch Tie cloves, nutmeg, cinnamon stick in cheesecloth bag. Heat cider and lemon juice for 10 mins, add spice packet, and simmer long enough to get desired taste. Remove spice packet and serve hot. Tangy fruit punch In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. Place (bananas), strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixtu 1, 2, 3, punch Pour 2 bottles of the ginger ale into a bundt pan and add some of the orange slices. Freeze and use as ice ring as it doesn't dilute the punch when it melts. Punch does become smoother as the ring melts. Put orange slices in the punch bowl a Spiced hot grape punch Combine grape juice, apple juice, lemon juice, brown sugar, ginger, cardamom, cloves, and cinnamon stick in large nonaluminum saucepan. bring just to simmering. Simmer, covered, for 20 minutes. Strain to remove spices. Serve hot in mugs. Slush punch Cook together boiling water and sugar til sugar dissolves. Add pineapple juice, orange juice and lemon juice to mixture and stir. Pour into container and freeze. Remove 2 hours before serving. Add 2 cans of 7-up and 1 bottle of Club Soda.