Real Recipes From Real Home Cooks ®

rhubarb punch

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

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 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.

(1 rating)
yield 18 quarts
prep time 2 Hr
cook time 1 Hr
method Canning/Preserving

Ingredients For rhubarb punch

  • 8 lb
    rhubarb, diced
  • 8 qt
  • 2 can
    12 oz. frozen orange juice
  • 2 can
    46 oz pineapple juice
  • 4 c
  • 2 oz
    3 oz. packages of strawberry jello

How To Make rhubarb punch

  • 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.