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Rhubarb Punch (Makes 24 half cup servings)

This delicate pink punch is my favorite springtime beverage. Cook tender red rhubarb stalks when convenient and either refrigerate or freeze the punch base to use when needed.

6 cups finely chopped fresh rhubarb stalks
6 cups water
1 (12-ounce) can frozen lemonade concentrate
1 cup sugar
1 liter lemon-lime carbonated beverage, chilled

1. In large saucepan, combine rhubarb, water, lemonade concentrate and sugar.

2. Cover and cook about 20 minutes, or until rhubarb is very soft.

3. Strain to remove pulp. Chill liquid.

4. Just before serving, pour rhubarb mixture over ice cubes in punch bowl.

5. Resting bottle on rim of bowl, carefully pour in chilled carbonated beverage.

6. Garnish with additional ice cubes or an ice ring, if you wish.

Note: If you use Diet Lemon-Lime beverage the numbers would be: 60 calories, 0 grams fat, 0 grams protein, 15 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 2 milligrams sodium

 

Nutritional information 1/2 cup serving
80 calories, 0 grams fat, 0 grams protein, 20 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 7 milligrams sodium