Oh So Refreshing Rhubarb Punch
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Ingredients45 m servings 208 cals
Original recipe yields 20 servings (5 quarts)
- Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
- Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 208 calories; 0.2 g fat; 52.4 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 27 mg sodium. Full nutrition
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