Recipes and Cooking Ginger Rhubarb-Raspberry Punch Tart rhubarb stands up to the sharp taste of both fresh ginger and ginger ale in this bubbly mocktail. Make the raspberry-rhubarb syrup ahead, then pour in the ginger ale come party time. By Regina Ragone, MS, RD, CDN Regina Ragone, MS, RD, CDN Website Regina Ragone is a registered dietitian nutritionist with extensive experience developing recipes and working as a communications specialist and spokeswoman for top food brands. After more than two decades leading test kitchens at some of the most important names in magazines, including Weight Watchers, Prevention, and Family Circle, she established her own culinary nutrition practice in 2018. These days she spends most of her time doing virtual and in-person cooking classes she also writes for FoodNetwork.com. She's passionate about creating better-for-you recipes for savvy cooks as well as beginners in the kitchen. She develops programs and recipes for a wide range of culinary clients and helps share their messages about good food and good health. Good nutrition is the foundation of her work. She's proud to say that she was a culinary nutritionist before the term was even coined! Learn about BHG's Editorial Process Published on March 7, 2019 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Total Time: 2 hrs 40 mins Servings: 14 Yield: 11 cups Jump to Nutrition Facts Ingredients 1 cup sugar 1 cup water 3 cup 1/4-inch thick slices fresh rhubarb (11 oz.) 1 2 inch piece fresh ginger, peeled and sliced (1/4 cup) 1 6 ounce container fresh raspberries ¼ cup fresh lemon juice 1 2 liter bottle ginger ale, chilled Lemon slices and fresh raspberries Rhubarb stalks, trimmed Directions For rhubarb syrup: In a medium saucepan combine sugar, 1 cup water, the rhubarb slices, and ginger. Bring to boiling over medium-high, stirring to dissolve sugar. Reduce heat; cover. Simmer 10 minutes. Remove from heat; stir in raspberries. Let stand 10 minutes. Use a potato masher to mash mixture. Strain mixture through a fine-mesh sieve, pressing to remove all juices. Discard pulp. Add lemon juice to rhubarb syrup; cover. Chill 2 to 24 hours. In a pitcher stir together ginger ale and rhubarb syrup. Add lemon slices and additional raspberries. Serve over ice; use rhubarb stalks as swizzle sticks. Makes 14 servings. Print Nutrition Facts (per serving) 125 Calories 32g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 125 % Daily Value * Sodium 13mg 1% Total Carbohydrate 32g 12% Total Sugars 29g Protein 1g Vitamin C 14.8mg 74% Calcium 44mg 3% Iron 0.5mg 3% Potassium 148mg 3% Folate, total 6.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.