rhubarb punch

Name: Rhubarb Punch
Prep time: 2 h
Cook time: 1 h
Yield: 18
Cuisine: American
Ingredients: 8 pound(s) rhubarb, diced; 8 quart(s) water; 2 can(s) 12 oz. frozen orange juice; 2 can(s) 46 oz pineapple juice; 4 cup(s) sugar; 2 ounce(s) 3 oz. packages of strawberry jello

(1 RATING)

98 Pinches 2 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Aug 7, 2013

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 here is where I have a confession to make. I admire the Amish and I want to be Amish: this is the part where my family laughs...they know how to do the best of everything from handmade and homemade. This punch is fantastic. It makes an enormous amount, so be warned.

Rate

prep time 2 Hr

cook time 1 Hr

method Canning/Preserving

yield 18 quarts

Ingredients

8 pounds rhubarb, diced
8 quarts water
2 cans 12 oz. frozen orange juice
2 cans 46 oz pineapple juice
4 cups sugar
2 ounces 3 oz. packages of strawberry jello

How To Make rhubarb punch

Step 1

Wash and cut 8 lbs rhubarb.

Step 2

In a large stockpot, combine rhubarb and water. Cook on medium high heat until soft.
Step 3

Drain rhubarb in a colander to collect the juice.
Step 4

To the juice add the remaining ingredients. Stir to dissolve.
Step 5

Sterilize quart jars and lids. Ladle in rhubarb punch leaving 1/2" head space. Secure lids and hot water bath for 5 minutes.
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