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Pink Rhubarb Punch Recipe

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The grapefruit flavor really shines in this pretty punch. I serve it at family gatherings throughout the year. —Dianne Sears, Prince George, British Columbia

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Pink Rhubarb Punch Recipe

Prep/Total Time: 20 min.

Yield: 14 Servings

15 5 20

Ingredients

8 cups chopped fresh or frozen rhubarb, thawed (about 2 pounds)
6 cups water
3-1/2 cups grapefruit juice
2-1/2 cups sugar
1/4 cup lemon juice
1 liter ginger ale, chilled

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until rhubarb is very tender. Strain and discard pulp. Return rhubarb juice to the saucepan; add the grapefruit juice, sugar and lemon juice. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly. Cover and refrigerate until chilled. Just before serving, transfer to a punch bowl and stir in ginger ale. Yield: 3-1/2 quarts.

Nutritional Facts 1 serving (1 cup) equals 201 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 51 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pink Rhubarb Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p159

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