Directions:
- In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.
- Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glass over ice. Yield: about 12 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.8 Kcal (782 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.17mg | 0% | |
| Potassium | 281.39mg | 6% | |
| Total Carbs | 48.23g | 16% | |
| Sugars | 41.17g | 165% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 65.2mg | 109% | |
| Calcium | 204.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 43.83 Kcal (184 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.62mg | 0% | |
| Potassium | 66.02mg | 6% | |
| Total Carbs | 11.32g | 16% | |
| Sugars | 9.66g | 165% | |
| Dietary Fiber | 0.83g | 14% | |
| Protein | 0.51g | 4% | |
| Vitamin C | 15.3mg | 109% | |
| Calcium | 48mg | 20% | |
* 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.
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