Rhubarb Lemonade Punch - cooking recipe

Ingredients

4 -5 cups diced rhubarb, fresh or frozen
1 (6 ounce) can frozen lemonade concentrate
3 cups water
1/4 - 1/2 cup sugar
ice
1 (16 ounce) bottle chilled carbonated lemon-lime beverage

Preparation

Put rhubarb, lemonade concentrate, water and sugar into a large, nonreactive saucepan; heat to simmer over medium-high heat; reduce heat to low; cover, cook until rhubarb is very soft, about 20 minutes.
Press mixture through a fine-mesh sieve into a pitcher; discard pulp.
Refrigerate until chilled, at least 2 hours.
Pour rhubarb mixture over ice in a small punch bowl; slowly pour in lemon-lime soda and serve immediately.