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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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I love the tart taste of rhubarb and serving this punch in the summer is a refreshing treat.—Eleanor Martens, Rosenort, Manitoba Ingredients:
3 quarts diced fresh or frozen rhubarb |
4-1/2 cups sugar |
3 quarts water |
1 can (6 ounces) frozen orange juice concentrate, thawed |
3 tablespoons lemon juice |
lemon-lime soda |
Directions:
1. In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil for 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/2 cup rhubarb syrup and 12 oz. soda. Serve in chilled glass. Yield: 24 servings (12 ounces each).
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