Pink Rhubarb Punch

Name: Pink Rhubarb Punch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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; Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 12.5

Author : Taste of Home

Ingredients

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Instructions

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Step 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).

Step 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.

Step 3

Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.