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Pink Rhubarb Punch Recipe

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This recipe for Pink Rhubarb Punch is from Precious's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cupsfresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
3 cupswater
1 cupsugarsee savings
1 6-ounce canfrozen pink lemonade concentratesee savings
1/4 cuplemon juice
1 1-liter bottlelemon-lime carbonated beverage, chilledsee savings
Fresh mint leaves and/or lemon slices (optional)
Directions:
Directions:
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.
2. 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.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2hrs
Personal Notes:
Personal Notes:
Per serving: Calories 168, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 7 mg, Carbohydrate 42 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet

 

 

 

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