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Pink Rhubarb Punch

Rated :  Not yet rated
Prep: 20 min.
Chill: 2 hours
Cook: 5 min.
 
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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

  • Calories 168,
  • Total Fat (g) 1,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 7,
  • Carbohydrate (g) 42,
  • Protein (g) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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