ROSY RHUBARB PUNCH

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Rosy Rhubarb Punch image

Writes Shirley Hochstedler from Kalona, Iowa: "My friend Elsie shared this refreshing, fruity recipe with me. She used this punch at her daughter's graduation and other special events." A great way to use up that rhubarb!

Provided by Taste of Home

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

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

Steps:

  • 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. , 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.

Nutrition Facts :

*** Explore more Rosy Rhubarb Punch Recipes »

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