Oh So Refreshing Rhubarb Punch

Chari D.

"Cool down on a hot summer day with this refreshing drink! Serve as is or mix with lemon-lime soda."
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45 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
  2. Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 1
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This punch was very refreshing! I added less sugar and included the lemon lime soda and a bit of leftover club soda. Most people enjoyed the punch and could not tell that it had a rhubarb base...

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