Rhubarb Punch


Serves: 4
Total Calories: 6

Ingredients

4 cups rhubarb cut in 1-inch pieces
1/2 cup water
3 tablespoons fructose
2 cups chilled
3 tablespoons lemon juice fresh
lemon slices

Directions:

In a heavy covered saucepan cook rhubarb in water until tender, about 20 to 25 minutes. Add water to prevent scorching if needed. Stir in fructose cool. Purée in blender until rhubarb is liquified chill. When ready to serve, combine rhubarb purée, ginger ale, and lemon juice. Stir well. Adjust sweetness, if necessary. Garnish with lemon slices.

Nutritional Facts:

Serves: 4
Total Calories: 6
Calories from Fat: 0

This Rhubarb Punch recipe is from the Recipes For Healthy Living Cookbook. Download this Cookbook today.




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