Rhubarb Punch Recipe

What to Make with Fresh or Frozen Rhubarb? Make Punch!

This Rhubarb Punch Recipe creates a blush coloured punch that is refreshing with pineapple and lemon juice as part of the ingredients. 

The Strawberry (or Raspberry) flavoured gelatin combines nicely with the rhubarb flavour.

If you wish to make more or less punch, simply adjust the ingredients accordingly.

A great Unique Punch Idea for a Baby Shower, a Wedding Shower, or a Christmas Party!

Everyone likes something unique! ;)

Ingredients

Note - You can substitute raspberry gelatin instead of the strawberry gelatin, but keep in mind that the punch colour will be darker.

8 cups chopped fresh or frozen rhubarb
8 cups cold water
2 1/2 cups granulated sugar
2 tbsp. strawberry or raspberry gelatin (For Example: "Jello")
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled (or another carbonated beverage)
ice cubes, optional

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Directions

In a large pan, bring the chopped rhubarb and the water to a boil.

Reduce heat to "low", and allow the rhubarb to simmer, (I put the pan lid on half-way), for about 10 minutes. Stir occasionally.

Drain the rhubarb through a sieve, and discard the pulp, (or use it for another recipe!), and reserve the liquid.

In a large bowl whisk together the granulated sugar, gelatin, and the boiling water, until well dissolved.

Add the pineapple and the lemon juices, and mix well.

Add the reserved rhubarb liquid, and mix well.

Store punch in the refrigerator.

Just prior to serving, add the ginger ale and the ice cubes (optional).

Makes about 5 quarts.

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