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Pink Rhubarb Punch
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |