Directions:
- Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
- Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
- Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.48 Kcal (241 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.08mg | 0% | |
| Potassium | 150.46mg | 3% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 12.17g | 49% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 6.7mg | 11% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.2 Kcal (152 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.83mg | 0% | |
| Potassium | 94.76mg | 3% | |
| Total Carbs | 9.13g | 5% | |
| Sugars | 7.66g | 49% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 4.2mg | 11% | |
| Calcium | 31.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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