Best Rhubarb Punch Recipe

5 1 1
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Best Rhubarb Punch Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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.
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 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 0 protein.

  • 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
  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

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farmcook82 User ID: 6484395 18299
Reviewed May. 18, 2013

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

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