Ingredients for Pink Rhubarb Punch
- Fresh Rhubarb
- 2 cups water
- 1 cup granulated sugar
- Strawberry Gelatin
- 1 cup pineapple juice
- 1/2 cup lemon juice (freshly squeezed is best)
- 4 cups chilled ginger ale
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How to Make Pink Rhubarb Punch
- Combine 4 cups chopped rhubarb and 2 cups water in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10-15 minutes, or until rhubarb is very soft.
- Strain the rhubarb mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Reserve the rhubarb juice; discard the solids.
- In a large bowl, combine 1 cup granulated sugar and 1 (3 ounce) package of unflavored gelatin.
- Gradually whisk in 1 cup of the reserved hot rhubarb juice until the gelatin and sugar are completely dissolved.
- Stir in 1 cup pineapple juice and 1/2 cup lemon juice. Mix well until combined.
- Add the remaining reserved rhubarb juice and stir to combine.
- Refrigerate for at least 4 hours, or until the punch has set and thickened.
- Just before serving, gently stir in 4 cups of chilled ginger ale.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
137g
Fat
0g
Carbs
12g
