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Pink Rhubarb Punch

By: Rebecca Mininger

"Rhubarb is the featured ingredient in the blush-colored punch Rebecca Mininger, Orrville, Ohio, regularly makes. 'A friend passed the recipe on to me,' she tells. 'We enjoy it so much that I thought others might, too.'"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

8 cups chopped fresh or frozen rhubarb
8 cups water
2 1/2 cups sugar
3 tablespoons strawberry flavored gelatin
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer for 10 minutes. Drain, reserving liquid (save rhubarb for another use). In a large bowl, combine sugar, gelatin and boiling water until dissolved. Add pineapple and lemon juices; mix well. Stir in rhubarb liquid; refrigerate. Just before serving, pour into a punch bowl and add ginger ale.