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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Bentley Farm Cookbook by Virgina Williams Bentley Ingredients:
2 quarts finely cut fresh rhubarb |
10 cups water |
3 1/2 cups sugar |
2 cinnamon sticks |
24 whole cloves |
2 cups orange juice |
1 cup lemon juice |
1 cup lime juice |
1 tsp vanilla |
spearmint for garnish |
Directions:
1. Bring 2 cups water and rhubarb to a boil and simmer, covered for 10 minutes. Cool. Blend in a blender.
2. Simmer 2 cups water, sugar, cinnamon sticks and cloves, covered for 10 minutes. Strain out the spices, and add the liquid to blended rhubarb.
3. Add 6 cups water, orange juice, lemon juice, lime juice and vanilla to rhubarb-spice mixture. Pour into a punch bowl over plenty of ice. Test for sweetness. Float sprigs of fresh spearmint on top of punch.
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