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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Rhubarb is the featured ingredient in the blush-colored punch Rebecca Mininger, Orrville, Ohio, regularly makes. A friend passed the recipe on to me, she tells. We enjoy it so much that I thought others might, too. 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 |
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. Yield: about 5 quarts.
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