Rhubarb punch #3

In a large pan, combine the rhubarb, water, sugar, cinnamon and nutmeg.

Slowly bring to a boil, stirring frequently.

Turn down the heat and let simmer for 1 hour and a half.

Let cool and strain in a juice jar.

Add the juices and stir well.

Let cool.

Serve on ice with ginger ale.

Yield : 10 servings.


250 ml of sugar

1 L of water

1 cinnamon stick

500 ml of ginger ale

125 ml of orange juice

30 ml of lemon juice

2 L of rhubarb, chopped

1 pinch of nutmeg