Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
From the recipe collection of Dorothy
25 cups rhubarb, cleaned, sliced into 1/2 inch lengths
25 cups water
5 cups dextrose, dissolved in hot water
10 packets equal (or to taste)
Place ingredients in very large container for 24 hours at room temperature. Strain mixture, discarding rhubarb pulp. Freeze in convenient size containers. Serve over ice, as juice, or as punch.
Hint: Freeze for use after rhubarb season is over.