Boil 8 stalks chopped rhubarb in 8 c water, reduce heat and let simmer 1 hour, strain
Add sugar to taste. (adding sugar when tea is still warm will help it to dissolve)
serve warm or cooled
3 c rhubarb, chopped, fresh or frozen
1 c water
1/3 c sugar
1 c apple juice
1 6oz frozen pink lemonade concentrate, thawed
1 bottle lemon-lime soda ( 2 liters)
In saucepan, combine rhubarb, water and sugar, bring to boil. Reduce heat and simmer 5 min.
Cool 30 min, In blender puree 1/2 at a time. Pour into freezer container (Tupperware with lid)
add apple juice and lemonade,stir well. Freeze until firm. Let thaw 45 minutes before serving, place in punch bowl with soda. Serve immediately.
I served this once to a group of friends, NO ONE left the punch bowl, we stood there refilling until it was empty!