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For years, our family has toasted special occasions with this cool, quenching punch. It's easy to freeze, so we serve it year-round. Usually, we double the recipe and store it in the freezer in a clean, empty ice cream bucket.
This recipe is:
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 244 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 62 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Rhubarb Slush Punch in
March/April 2002, p31
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