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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pink Rhubarb Punch Recipe

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This recipe for Pink Rhubarb Punch is from The White / Wannamaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c chopped fresh or frozen rhubarb
8 c water
2 1/2 c sugar
2 tbsp. strawberry jello powder
2 c boiling water
2 c pineapple juice
1/4 c lemon juice
6 c ginger ale, chilled
Directions:
Directions:
In large pot, bring rhubarb and water to a boil. Reduce heat, simmer, uncovered for 10 minutes. Drain, reserving liquid. The rhubarb can be used for another use. In large bowl, dissolve sugar and jello in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid, refrigerate until chilled. Just before serving, our into punch bowl and stir in ginger ale.
Number Of Servings:
Number Of Servings:
5 quarts
Personal Notes:
Personal Notes:
If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

 

 

 

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