Pink Rhubarb Punch

Name: Pink Rhubarb Punch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

20 servings (about 5 quarts)

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

Pink Rhubarb Punch Recipe photo by Taste of Home

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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.

Pink Rhubarb Punch

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