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Rhubarb is the featured ingredient in the blush-colored punch Rebecca Mininger, Orrville, Ohio, regularly makes. "A friend passed the recipe on to me," she tells. "We enjoy it so much that I thought others might, too."
This recipe is:
Quick
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pink Rhubarb Punch in Country Woman May/June 1999, p40
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Reviewed on Jun. 06, 2011 by becca4jesus
I made this today for our family and they all loved it-even those that don't usually like rhubarb! Very refreshing on a hot day.
Reviewed on May. 18, 2011 by dberndt@itctel.com
I loved this punch. So did my family! :)
Reviewed on Apr. 12, 2010 by Meliss83
I made this for a summer BBQ, it was awesome and everyone LOVED it! Very refreshing! make sure you strain it well. I used a can of crushed pineapple and crushed ice for a slushy twist!!totally YUM!
I made this for a summer BBQ, it was awesome and everyone LOVED it! Very refreshing! make sure you strain it well. I used a can of crushed pineapple and crushed ice for a slushy twist!!
totally YUM!
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