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Pink Rhubarb Punch

 Pink Rhubarb Punch
Rhubarb is the featured ingredient in the blush-colored punch Rebecca Mininger, Orrville, Ohio, regularly makes. "A friend passed the recipe on to me," she tells. "We enjoy it so much that I thought others might, too."
20 ServingsPrep: 30 min. + chilling


  • 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 sugar and gelatin powder in boiling water.
  • Stir in pineapple and lemon juices. Stir in rhubarb liquid;
  • refrigerate until chilled.
  • Just before serving, pour into a punch bowl and stir in ginger ale.
  • Yield: about 5 quarts.
Nutritional Facts: 1 serving (1 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.