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Pink Rhubarb Punch
Ingredients
-
6
cups fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
-
3
cups water
-
1
cup sugar
-
1
6 ounce can frozen pink lemonade concentrate
-
1/4
cup lemon juice
-
1
1 liter bottle lemon-lime carbonated beverage, chilled
-
Fresh mint leaves and/or lemon slices (optional)
Directions
1. In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices. Makes ten 8-ounce servings.
Nutrition Facts
(Pink Rhubarb Punch)
- Servings Per Recipe 10,
- Calories 168,
- Protein (gm) 1,
- Carbohydrate (gm) 42,
- Fat, total (gm) 1,
- Sodium (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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