Saturday, July 27, 2013

Rhubarb Punch - Weekend Recipe

Last week the Lemon Verbena Lady shared a recipe using her (and my) favorite herb - Lemon Verbena.  That got me to thinking of ways to use lemon verbena and since I have two bigs bags of cut up rhubarb in the freezer from this spring, this is what I came up with.
Rhubarb Punch
A truly unique taste that you'll love.  The lush lemon flavor of the Lemon Verbena accents the tart rhubarb perfectly.

2 pounds rhubarb, chopped
4 cups water
2 Tbls fresh Lemon Verbena, chopped

3/4 cup sugar

Juice from 1 orange

Juice from 1 lemon

3/4 cup soda water
In saucepan, bring rhubarb, herbs, 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.

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