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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Writes Shirley Hochstedler from Kalona, Iowa: âMy friend Elsie shared this refreshing, fruity recipe with me. She used this punch at her daughter's graduation and other special events.â A great way to use up that rhubarb! Ingredients:
2 quarts water |
4 cups chopped fresh or frozen rhubarb |
2 cans (6 ounces each) unsweetened pineapple juice |
1 cup sugar |
2 tablespoons orange or cherry gelatin powder |
Directions:
1. In a Dutch oven, combine water and rhubarb; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender.
2. Strain, reserving liquid; return to the pan. Stir in the pineapple juice, sugar and gelatin powder; heat until sugar is dissolved. Cool. Transfer to a punch bowl or pitcher; cover and refrigerate until chilled. Yield: 10 servings (2-1/2 quarts).
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