Pink Rhubarb Lemonade
Take advantage of your rhubarb surplus to make this refreshing pink lemonade recipe. Serve with fresh mint leaves for a rhubarb lemonade guaranteed to impress.
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Pink Rhubarb Lemonade
Directions
- 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, lightly pressing to remove all juices. Discard pulp. Add sugar and lemonade concentrate to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
- To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve over ice. If desired, garnish with fresh mint, lemon slices and/or rhubarb stick.
Nutrition Facts (Pink Rhubarb Lemonade)
- Per serving:
- 169 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 29 mg sodium ,
- 44 g carb. ,
- 0 g fiber ,
- 40 g sugar ,
- 0 g pro.