Strawberry-Rhubarb Punch
Cuisine, May 1979
45 minutes — 1 quarts | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat rhubarb, water, sliced strawberries, lemonade concentrate and sugar in large saucepan over high heat to boiling; reduce heat. Simmer covered until rhubarb is very soft, 10 to 15 minutes. Strain mixture, pressing fruits with back of spoon to extract liquid; discard pulp. Refrigerate covered until cold. Pour syrup over ice cubes in punch bowl. Add carbonated beverage. Garnish with lemon slices and strawberries. |
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NotesPreparation time does not include refrigeration time. |
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