Pink Rhubarb Punch

Recipe by Baby Kato
READY IN: 30mins
SERVES: 20
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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