Pink Rhubarb Punch

This rhubarb infused punch is pretty in pink and tasty too.

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

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer for 10 minutes. Drain, reserving liquid (save rhubarb for another use).

In a large bowl, combine sugar, gelatin and boiling water until dissolved. Add pineapple and lemon juices; mix well. Stir in rhubarb liquid; refrigerate. Just before serving, pour into a punch bowl and add ginger ale.

By: Donna Monday

Article Directory: http://www.articledashboard.com