Gingered Orange-Rhubarb Punch

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  • Makes: 14 servings
  • Serving Size: 6 ounce
  • Makes: 84 ounces
  • Start to Finish: 20 mins

Gingered Orange-Rhubarb Punch

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Directions

  1. In a large saucepan combine rhubarb, ginger, and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and cool slightly. Pour mixture into a fine mesh sieve set over a bowl. Strain rhubarb mixture, pressing rhubarb gently to get out as much liquid as you can. Discard pulp. Return the strained liquid to saucepan; add sugar. Cook and stir until sugar is dissolved. Cover and chill, if desired.
  2. Just before serving, stir the orange juice and lemonade concentrates into rhubarb liquid. Transfer to a large punch bowl. Add 4 cups water. Gradually pour ginger ale down sides of punch bowl. Serve over ice. Makes 14 (6-ounce) servings.
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Nutrition Facts (Gingered Orange-Rhubarb Punch)

  • Per serving:
  • 106 kcal ,
  • 10 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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