Tuesday, May 26, 2015

PINK RHUBARB PUNCH

This is a recipe from 15-20 years ago. It makes a tasty yet different punch. People won't believe you made it from rhubarb.

8 cups chopped fresh OR frozen rhubarb
8 cups water
2 1/2 cups sugar
2 tbsp strawberry gelatin mix
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups chilled ginger ale

Bring the rhubarb and 8 cups of water to a boil in a large saucepan. Once mixture starts to boil, reduce heat and simmer mixture for 10 minutes. Drain, saving the liquid. (You can refrigerate rhubarb to use for another use, if desired.)

In a large mixing bowl, combine the sugar, gelatin mix, and boiling water; stir until sugar and gelatin are completely dissolved. Add the pineapple juice and lemon juice to the mixture; mix well. Stir in the rhubarb liquid. Refrigerate until serving time.

Just before serving, pour liquid into a large punch bowl and add the ginger ale.

Yield: Approximately 5 quarts




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