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The red pigments in rhubarb are from healthful phytochemicals called anthocyanins.
Rhubarb Juice
5 cups chopped rhubarb5 cups water2/3 cup sugar or honey
Punch
1/3 cup honey½ cup orange juice1/3 cup lemon juice4 cups sparkling water
To make the rhubarb juice:
• In a large saucepan, combine the rhubarb, water and sugar. Cook over medium heat until the rhubarb is soft (about 12 minutes). Set a fine mesh sieve over a bowl and pour in the rhubarb mixture. Discard the pulp.
To make the punch:
• In a large saucepan, combine the rhubarb juice and honey. Bring the mixture to a low boil and cook for 5 minutes. Let cool to room temperature.
• Add the orange juice and lemon juice and chill thoroughly.
• Just before serving, pour the punch over ice in a punch bowl and stir in the sparkling water. Garnish as desired.
Makes 3 quarts