Ingredients
5 cups rhubarb, fresh or frozen, diced
6 oz. lemonade concentrate , or 1 can, frozen
3 cup water
½ cup sugar, depending on taste
2 cup ice
16 oz. lemon-lime soda, bottle chilled
Preparation
Put rhubarb, lemonade concentrate, water and sugar into a large, non-reactive saucepan.
Heat to simmer over medium-high heat, reduce heat to low, cover, and cook until rhubarb is very soft, about 20 minutes.
Press mixture through a fine-mesh sieve into a pitcher and discard pulp.
Refrigerate until chilled, at least 2 hours.
Pour rhubarb mixture over ice in a small punch bowl; slowly pour in lemon-lime soda and serve immediately.
