Baby Shower 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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 14 servings


  • 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

Nutritional Facts

1 cup: 201 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 51g carbohydrate (48g sugars, 1g fiber), 1g protein.


  1. 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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mpnlvs User ID: 3343741 88481
Reviewed Jul. 27, 2013

"Our favorite special occasion beverage."

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