Pink Rhubarb Lemonade

By brenie_shydee

Ingredients

• 5 cups fresh rhubarb, cut into 1/2-inch pieces, or 5 cups frozen unsweetened, sliced rhubarb (24 ounces)
• 2 1/2 cups water
• 3/4 cup sugar
• 1/2 12 ounce can (3/4 cup) frozen pink lemonade concentrate, thawed
• 1 1-liter bottle lemon-lime carbonated beverage, chilled
• Fresh mint leaves, lemon slices, and/or rhubarb stick (optional)

Preparation

Step 1

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, lightly pressing to remove all juices. Discard pulp. Add sugar and lemonade concentrate 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 over ice. If desired, garnish with fresh mint, lemon slices and/or rhubarb stick.