pink rhubarb punch

Name: Pink Rhubarb Punch
Prep time: 20 min
Cook time: 10 min
Yield: 20
Cuisine: Canadian
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

13 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Mar 4, 2015

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

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 20 serving(s)

Ingredients

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

How To Make pink rhubarb punch

Step 1

In large pan, bring rhubarb and water to boil.

Step 2

Drain and reserve liquid.
Step 3

Combine sugar, gelatine and boiling water in a large bowl.
Step 4

Once sugar and gelatine are dissolved add pineapple and lemon juices, mix well.
Step 5

Stir in rhubarb juice, cool and refrigerate.
Step 6

Add ginger ale just before serving.
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