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160 minutes
Prep: 130 minutes
Cook: 30 minutes
128 calories per serving view nutrition facts
6 servings
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| 2 | pounds | rhubarb | chopped |
| 3/4 | cup | sugar | granulated |
| 1 | x | orange | juice from |
| 1 | x | lemon | juice from |
| 3/4 | cup | water | with soda |
In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened.
In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight.
Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice.
Transfer to pitcher and refrigerate. Just before serving, add soda water.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 11% |
| Sugars 27.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 3% | Vitamin C | 20% | |
| Calcium | 13% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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