Pink Rhubarb Punch
Country Woman
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."
SERVINGS: 20
CATEGORY: Beverages
METHOD: Chill
TIME: Prep: 30 min. + chilling
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
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 the sugar and gelatin powder in boiling water. Add pineapple and lemon juices; mix well. Stir in rhubarb liquid; refrigerate until chilled.
Just before serving, pour into a punch bowl and stir in ginger ale. Yield: about 5 quarts.