TMB Studio
Pink Rhubarb Punch
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 20 servings (about 5 quarts).
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
Ingredients
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8 cups chopped fresh or frozen rhubarb
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8 cups water
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2-1/2 cups sugar
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2 tablespoons strawberry gelatin powder
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2 cups boiling water
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2 cups pineapple juice
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1/4 cup lemon juice
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6 cups ginger ale, chilled
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Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons
Directions
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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).
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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.
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3.
Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.
Nutrition Facts
1 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 38g carbohydrate (37g sugars, 1g fiber), 1g protein.
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