Pink Rhubarb Punch

Ingredients
6  cups fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
3  cups water
1  cup sugar
1  6-ounce can frozen pink lemonade concentrate
1/4  cup lemon juice
1  1-liter bottle lemon-lime carbonated beverage, chilled
   Fresh mint leaves and/or lemon slices (optional)


Directions
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, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
 
2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices. Makes ten 8-ounce servings.


Source:  Better Homes & Gardens