Pink Rhubarb Punch

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

Pink Rhubarb Punch
Photo: Steven Needham
Prep Time:
20 mins
Cook Time:
5 mins
Chill Time:
2 hrs
Total Time:
2 hrs 25 mins


  • 6 cup fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)

  • 3 cup water

  • 1 cup sugar

  • 1 6 ounce can frozen pink lemonade concentrate

  • ¼ cup lemon juice

  • 1 1 liter bottle lemon-lime carbonated beverage, chilled

  • Fresh mint leaves and/or lemon slices (optional)


  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 (per serving)

168 Calories
1g Fat
42g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 168
% Daily Value *
Total Fat 1g 1%
Sodium 7mg 0%
Total Carbohydrate 42g 15%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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