Pink Rhubarb Punch Recipe

5 3 4
Pink Rhubarb Punch Recipe
Pink Rhubarb Punch Recipe photo by Taste of Home
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Pink Rhubarb Punch Recipe

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5 3 4
Publisher Photo
Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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

Directions

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.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Pink Rhubarb Punch in Country Woman May/June 1999, p40

Nutritional Facts

1 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 38g carbohydrate (37g sugars, 1g fiber), 1g protein.

  • 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
  1. 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).
  2. 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.
  3. Just before serving, pour into a punch bowl and stir in ginger ale. Yield: about 5 quarts.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Pink Rhubarb Punch in Country Woman May/June 1999, p40

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Reviews forPink Rhubarb Punch

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becca4jesus User ID: 5884649 52628
Reviewed Jun. 6, 2011

"I made this today for our family and they all loved it-even those that don't usually like rhubarb! Very refreshing on a hot day."

MY REVIEW
dberndt@itctel.com User ID: 2561223 33722
Reviewed May. 18, 2011

"I loved this punch. So did my family! :)"

MY REVIEW
Meliss83 User ID: 2892827 33706
Reviewed Apr. 12, 2010

"I made this for a summer BBQ, it was awesome and everyone LOVED it! Very refreshing! make sure you strain it well. I used a can of crushed pineapple and crushed ice for a slushy twist!!

totally YUM!"

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