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Best Rhubarb Punch Recipe

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This is a lively new twist on lemonade and a fun way to use up some of your extra rhubarb. We always look froward to summer when we can enjoy this refreshing drink out on our patio on a hot afternoon.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 1 pound fresh or frozen rhubarb, chopped
  • 1 cup water
  • 1/2 cup sugar
  • 3/4 cup thawed pink lemonade concentrate
  • 1 bottle (1 liter) lemon-lime soda

Nutritional Facts

1 serving (1 cup) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly.
  2. In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice. Yield: about 24-30 servings.
Originally published as Rhubarb Punch in Bountiful Harvest Cookbook 1994, p92

Nutritional Facts

1 serving (1 cup) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.

Reviews for Best Rhubarb Punch

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Reviewed May. 18, 2013

Tastes just like rhubarb pie. Got rave reviews from everyone at the party.

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