Best Pink Rhubarb Punch Recipes

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. -Rebecca Mininger, Jeromesville, Ohio

Provided by Taste of Home

Time 30m

Yield 20 servings (about 5 quarts).

Number Of Ingredients 9

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
Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

Steps:

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). , 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. , Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

Make and share this Pink Rhubarb Punch recipe from Food.com.

Provided by Baby Kato

Categories Punch Beverage

Time 30m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 8

Ingredients

8 cups fresh rhubarb or 8 cups frozen rhubarb, chopped
8 cups water
2 1/2 cups sugar
2 tablespoons strawberry gelatin
2 cups water, boiling
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled

Steps:

In large pan, bring rhubarb and water to boil.
Drain and reserve liquid.
Combine sugar, gelatin and boiling water in a large bowl.
Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
Stir in rhubarb juice and refrigerate.
Add ginger ale just before serving.

Nutrition Facts : Calories 145.9, Fat 0.1, Sodium 10, Carbohydrate 37.1, Fiber 0.9, Sugar 34.5, Protein 0.5

PINK RHUBARB PUNCH

Pink Rhubarb Punch image

This is easy and it's always a big hit at our family BBQ's and potlucks...

Provided by Baby Kato @BabyKato

Categories Punches

Number Of Ingredients 8

Ingredients

8 cup(s) fresh rhubarb or 8 cups frozen rhubarb, chopped
8 cup(s) water
2 1/2 cup(s) sugar
2 tablespoon(s) strawberry gelatine
2 cup(s) water, boiling
2 cup(s) pineapple juice
1/4 cup(s) lemon juice
6 cup(s) ginger ale, chilled

Steps:

1. In large pan, bring rhubarb and water to boil.
2. Drain and reserve liquid.
3. Combine sugar, gelatine and boiling water in a large bowl.
4. Once sugar and gelatine are dissolved add pineapple and lemon juices, mix well.
5. Stir in rhubarb juice, cool and refrigerate.
6. Add ginger ale just before serving.