Gingered Orange-Rhubarb Punch         
Source: Better Homes and Gardens
 

Ingredients
5 cups cut-up rhubarb
1 1-inch piece ginger, thinly sliced
2/3 cup sugar
2 6-ounce cans or one 12-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
1 1-liter bottle ginger ale, chilled


Directions
1. In a large saucepan combine rhubarb, ginger, and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and cool slightly. Pour mixture into a fine mesh sieve set over a bowl. Strain rhubarb mixture, pressing rhubarb gently to get out as much liquid as you can. Discard pulp. Return the strained liquid to saucepan; add sugar. Cook and stir until sugar is dissolved. Cover and chill, if desired.
2. Just before serving, stir the orange juice and lemonade concentrates into rhubarb liquid. Transfer to a large punch bowl. Add 4 cups water. Gradually pour ginger ale down sides of punch bowl. Serve over ice. Makes 14 (6-ounce) servings.


Nutritional Information
Nutritional facts per serving
calories: 106, total fat: 0g, cholesterol: 0mg, sodium: 10mg, carbohydrate: 27g, fiber: 1g, protein: 1g, vitamin C: 32%, calcium: 3%, iron: 1%