Ingredients
16 cups chopped rhubarb
12 cups water
3 cups white sugar
3/4 cup lemon juice
1 (6 ounce) can frozen orange juice concentrate
2 (2 liter) bottles lemon-lime soda (such as 7-Up®)
Directions
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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.
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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.
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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.
Source: AllRecipes
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