Ingredients
8 cups chopped fresh or frozen rhubarb8 cups water2-1/2 cups sugar2 tablespoons strawberry gelatin powder2 cups boiling water2 cups pineapple juice1/4 cup lemon juice6 cups ginger ale, chilledOptional: Fresh pineapple wedges, sliced strawberries and sliced lemons
Preparation
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.
