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Pun: Pink Rhubarb Punch (20)




Source of Recipe


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Pun: Pink Rhubarb Punch (20)

Country Woman May/June 1999
Prep: 30 min. + chilling
Yield: about 5 quarts. - 20 servings

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:
• 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 DOLE® Canned 100% Pineapple Juice
• 1/4 cup lemon juice
• 6 cups ginger ale, chilled

Directions:
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.


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.