Pink Rhubarb Punch Recipes

PINK RHUBARB PUNCH

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.

PINK RHUBARB PUNCH

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.

SLUSHY RHUBARB PUNCH

Steps:

• Bring the rhubarb and 4 cups water to boil.
• Simmer, uncovered, 5-8 minutes, till rhubarb is soft.
• Mash rhubarb and press through sieve to remove pulp.
• Discard pulp.
• To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates.
• Freeze till solid, about 4 hours.
• Thaw about 45 min-1 hour before serving.
• Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass.
• Stir and serve.

RHUBARB PUNCH

Steps:

• Cut rhubarb into 1" pieces.
• Place in a saucepan and barely cover with water.
• Cook for 10-12 minutes until soft.
• Drain through sieve w/cheesecloth.
• There should be 3 quarts of juice.
• (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
• Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
• Combine lemon, pineapple and rhubarb juices to syrup.
• Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
• Remove from trays and place in ziplock bags until serving time.
• Pour punch over fruit cubes in the punch bowl.
• Slowly add a quart of ginger ale.