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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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

168 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 7 mg sodium. 42 g carbohydrates; 1 g protein;

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