Northfield Inn Rhubarb Punch Recipes

NORTHFIELD INN RHUBARB PUNCH

Northfield Inn Rhubarb Punch image

When life gives you rhubarb . . . if you're Aglaia Stalb, you invent a tart, tasty punch to serve at your inn. "I happened to have this huge rhubarb plant and had no idea to do with it, so I started experimenting," says Stalb, who has operated the Northfield Inn, a restored Victorian mansion in the heart of Vermont's Green Mountains, for almost 18 years. Guests enjoy this punch from wide porches with views of the Sugarbush Mountain Peaks and the village of Northfield.

Provided by Food Network

Yield 10 servings

Number Of Ingredients 5

Ingredients

4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed
4 cups water
1 1/2 cups sugar
1/3 cup orange juice
1/4 cup lemon juice

Steps:

Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.

RHUBARB PUNCH

Rhubarb Punch image

I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. -Eleanor Martens, Rosenort, Manitoba

Provided by Taste of Home

Time 30m

Yield 48 servings (12 cups syrup).

Number Of Ingredients 6

Ingredients

3 quarts diced fresh or frozen rhubarb
4-1/2 cups sugar
3 quarts water
1 can (6 ounces) frozen orange juice concentrate, thawed
3 tablespoons lemon juice
Lemon-lime soda

Steps:

In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB PUNCH

Rhubarb Punch image

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...

Provided by Sherry Blizzard

Categories Non-Alcoholic Drinks

Time 3h

Number Of Ingredients 6

Ingredients

8 lb rhubarb, diced
8 qt water
2 can(s) 12 oz. frozen orange juice
2 can(s) 46 oz pineapple juice
4 c sugar
2 oz 3 oz. packages of strawberry jello

Steps:

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.

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. -Rebecca Mininger, Jeromesville, Ohio

Provided by Taste of Home

Time 30m

Yield 20 servings (about 5 quarts).

Number Of Ingredients 9

Ingredients

8 cups chopped fresh or frozen rhubarb
8 cups water
2-1/2 cups sugar
2 tablespoons strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled
Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

Steps:

In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use). , In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. , Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.

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