- 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 bowl and stir in ginger ale. Yield: 3-1/2 quarts.
Originally published as Pink Rhubarb Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p159
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Reviewed Jul. 27, 2013
"Our favorite special occasion beverage."