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    You are in: Home / Recipes / Pink Rhubarb Punch Recipe
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    Pink Rhubarb Punch

    Pink Rhubarb Punch. Photo by WI Cheesehead

    1/1 Photo of Pink Rhubarb Punch

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Baby Kato's Note:

    This is easy and its always a big hit at our family bbq's and potlucks...

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    Serves: 20



    Units: US | Metric


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

    Browse Our Top Punch Beverage Recipes

    Ratings & Reviews:

    • on June 29, 2008


      This is a wonderful punch recipe. We love rhubarb so I knew this would be a hit. Great on a hot day. Made for ZWT4 for the Tastebud Tickling Travellers.

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    • on June 28, 2008


      Tagged for Photo Tag. This is very easy to make and quite refreshing, with just a bit of tang, like a good punch should have. I cut the recipe in fourths (used 2 C rhubarb). Didn't have enough sugar, so I was 1/8 C short, but it was fine. Used pineapple juice from the can of chunks. It is a bit cloudy, but tastes great!

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    • on March 11, 2007


      Thank for this great punch recipe BK! I use frozen rhubarb and that worked out well, my DH loved this, thanks for sharing BK!...Kitten:)

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    Read All Reviews (4)


    Nutritional Facts for Pink Rhubarb Punch

    Serving Size: 1 (293 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 145.9
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 9.9 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 0.9 g
    Sugars 34.4 g
    Protein 0.5 g

    The following items or measurements are not included:

    strawberry gelatin

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