Pink Rhubarb Punch Food

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 a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
• To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices. Makes ten 8-ounce servings.

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.

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.

PINK RHUBARB PUNCH

Steps:

• 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.

BEST RHUBARB PUNCH

Steps:

• In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly. , In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice.