The grapefruit flavor really shines in this pretty punch. I serve it at family gatherings throughout the year. —Dianne Sears, Prince George, British Columbia
- 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
Reviews for Baby Shower Punch
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 27, 2013
"Our favorite special occasion beverage."