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Rhubarb Lemonade Punch

Dinner, Lunch, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on 5-6 servings per recipe.

  • 3 cups water
  • 2, 12 ounce- packages frozen rhubarb
  • 1, 6 ounce can frozen lemonade concentrate
  • 1/4 cup sugar
  • 14 ounces lemon-lime carbonated beverage, chilled

Preparation

  1. In a sauce pan, combine water, frozen rhubarb, frozen lemonade concentrate and sugar.
  2. Cover and cook 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 carbonated beverage.

About This Recipe

This pretty punch blends two tart fruits with sweetness for a refreshing beverage.

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