The weather's warming up...here's a cooling punch to beat the heat. Food Editor Mark Hagen with Taste of Home Magazine came by Tonia's Kitchen to talk about a delicious rhubarb punch that's incredibly simple to make.
Prep: 10 min. • Cook: 20 min. + cooling Makes: 24 servings
3 qt. diced fresh or frozen rhubarb
4 1/2 cups sugar
3 qt. water
1 can (6 oz.) frozen orange juice concentrate, thawed
3 Tbsp. lemon juice, Lemon-lime soda
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 a chilled glass
