Pink Rhubarb Punch

With its rosy hue, this sparkly punch is perfect for a Mother's Day brunch or bridal shower.

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  • Makes: 10 servings
  • Serving Size: 8 ounce
  • Prep: 20 mins
  • Chill: 2 hrs
  • Cook: 5 mins

Pink Rhubarb Punch

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.
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Nutrition Facts (Pink Rhubarb Punch)

  • Per serving:
  • 168 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 7 mg sodium ,
  • 42 g carb. ,
  • 1 g pro.
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