Northfield Inn Rhubarb Punch Recipe

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Northfield Inn Rhubarb Punch
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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

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 75.04 Kcal (314 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.4mg 0%
Potassium 23.01mg 0%
Total Carbs 19.25g 6%
Sugars 18.48g 74%
Protein 0.08g 0%
Vitamin C 6.5mg 11%
Calcium 10.9mg 1%
Amount Per 100 g
Calories 59.05 Kcal (247 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.89mg 0%
Potassium 18.11mg 0%
Total Carbs 15.14g 6%
Sugars 14.54g 74%
Protein 0.06g 0%
Vitamin C 5.1mg 11%
Calcium 8.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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