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Administrator
Tangy and sweet -- very refreshing. Make the juice the day before for easy assembly just before guests arrive.
Rhubarb Juice:
2 1/4 lbs. package of frozen (or fresh, chopped) rhubarb, thawed
4 whole cloves
1 cup water
1/4 cup granulated sugar
3 cups ginger ale
1 cup sliced fresh strawberries
12 ice cubes
Serves 14
Rhubarb Juice:
Combine rhubarb, cloves and water in large saucepan.
Bring to a boil on high.
Reduce heat to medium-low.
Cover.
Simmer for about 25 minutes, stirring occasionally, until rhubarb is softened.
Remove from heat.
Strain through sieve into medium bowl.
Press gently with back of spoon to extract juice.
Discard solids.
Add sugar.
Stir until sugar is dissolved.
Let stand for 5 minutes.
Cover.
Chill for at least 4 hours until cold.
Makes about 3 cups juice.
Pour juice into small punch bowl.
Add ginger ale.
Stir gently.
Add strawberries and ice cubes.
Makes about 8 cups.
Rhubarb Juice:
2 1/4 lbs. package of frozen (or fresh, chopped) rhubarb, thawed
4 whole cloves
1 cup water
1/4 cup granulated sugar
3 cups ginger ale
1 cup sliced fresh strawberries
12 ice cubes
Serves 14
Rhubarb Juice:
Combine rhubarb, cloves and water in large saucepan.
Bring to a boil on high.
Reduce heat to medium-low.
Cover.
Simmer for about 25 minutes, stirring occasionally, until rhubarb is softened.
Remove from heat.
Strain through sieve into medium bowl.
Press gently with back of spoon to extract juice.
Discard solids.
Add sugar.
Stir until sugar is dissolved.
Let stand for 5 minutes.
Cover.
Chill for at least 4 hours until cold.
Makes about 3 cups juice.
Pour juice into small punch bowl.
Add ginger ale.
Stir gently.
Add strawberries and ice cubes.
Makes about 8 cups.
