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Pink Rhubarb Punch
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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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |