Pink Rhubarb Punch Recipe

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Pink Rhubarb Punch
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Ingredients
8
Count
Nutrition
1059
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In large pan, bring rhubarb and water to boil.
  2. Drain and reserve liquid.
  3. Combine sugar, gelatin and boiling water in a large bowl.
  4. Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
  5. Stir in rhubarb juice and refrigerate.
  6. Add ginger ale just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1058.69 Kcal (4433 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 147.48mg 6%
Potassium 1671.61mg 36%
Total Carbs 271.32g 90%
Sugars 243.96g 976%
Dietary Fiber 11.57g 46%
Protein 7.58g 15%
Vitamin C 67.2mg 112%
Calcium 592.4mg 59%
Amount Per 100 g
Calories 38.07 Kcal (159 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 5.3mg 6%
Potassium 60.12mg 36%
Total Carbs 9.76g 90%
Sugars 8.77g 976%
Dietary Fiber 0.42g 46%
Protein 0.27g 15%
Vitamin C 2.4mg 112%
Calcium 21.3mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 29
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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