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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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The grapefruit flavor really shines in this pretty punch. I serve it at family gatherings throughout the year. Dianne Sears, Prince George, British Columbia Ingredients:
8 cups chopped fresh or frozen rhubarb, thawed (about 2 pounds) |
6 cups water |
3-1/2 cups grapefruit juice |
2-1/2 cups sugar |
1/4 cup lemon juice |
1 liter ginger ale, chilled |
Directions:
1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until rhubarb is very tender. Strain and discard pulp. Return rhubarb juice to the saucepan; add the grapefruit juice, sugar and lemon juice. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly. Cover and refrigerate until chilled. Just before serving, transfer to a punch bowl and stir in ginger ale. Yield: 3-1/2 quarts.
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