Rosy Rhubarb Punch Recipe
Rosy Rhubarb Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Writes Shirley Hochstedler from Kalona, Iowa: “My friend Elsie shared this refreshing, fruity recipe with me. She used this punch at her daughter's graduation and other special events.” A great way to use up that rhubarb!
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 quarts water
  • 4 cups chopped fresh or frozen rhubarb
  • 2 cans (6 ounces each) unsweetened pineapple juice
  • 1 cup sugar
  • 2 tablespoons orange or cherry gelatin powder

Directions

In a Dutch oven, combine water and rhubarb; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender.
Strain, reserving liquid; return to the pan. Stir in the pineapple juice, sugar and gelatin powder; heat until sugar is dissolved. Cool. Transfer to a punch bowl or pitcher; cover and refrigerate until chilled. Yield: 10 servings (2-1/2 quarts).
Originally published as Rosy Rhubarb Punch in Simple & Delicious May/June 2008, p53

Nutritional Facts

1 cup: 116 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 1g protein.

  • 2 quarts water
  • 4 cups chopped fresh or frozen rhubarb
  • 2 cans (6 ounces each) unsweetened pineapple juice
  • 1 cup sugar
  • 2 tablespoons orange or cherry gelatin powder
  1. In a Dutch oven, combine water and rhubarb; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender.
  2. Strain, reserving liquid; return to the pan. Stir in the pineapple juice, sugar and gelatin powder; heat until sugar is dissolved. Cool. Transfer to a punch bowl or pitcher; cover and refrigerate until chilled. Yield: 10 servings (2-1/2 quarts).
Originally published as Rosy Rhubarb Punch in Simple & Delicious May/June 2008, p53

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