• Prep Time: 20 Minutes
  • Cooking Time:
  • Serves: 10 Servings

Pink Rhubarb Punch

Category: Punch

 Ingredients List

  • 6 cups fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
  • 3 cups water
  • 1 cup sugar
  • 1 6 ounce can frozen pink lemonade concentrate
  • 1/4 cup lemon juice
  • 1 1 liter bottle lemon-lime carbonated beverage, chilled
  • Fresh mint leaves and/or lemon slices (optional)


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.

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.

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