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Pink Rhubarb Punch

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    20 servings (about 5 quarts)

Ingredients

  • 8 cups chopped fresh or frozen rhubarb
  • 8 cups water
  • 2-1/2 cups sugar
  • 2 tablespoons strawberry gelatin powder
  • 2 cups boiling water
  • 2 cups pineapple juice
  • 1/4 cup lemon juice
  • 6 cups ginger ale, chilled
  • Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

Directions

  • In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use).
  • In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled.
  • Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.
Nutrition Facts
1 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 38g carbohydrate (37g sugars, 1g fiber), 1g protein.

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