Pink Rhubarb Punch
Ingredients
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6 cup fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
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3 cup water
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1 cup sugar
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1 6 ounce can frozen pink lemonade concentrate
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¼ cup lemon juice
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1 1 liter bottle lemon-lime carbonated beverage, chilled
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Fresh mint leaves and/or lemon slices (optional)
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 (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 | 2% |
*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.