INGREADIENT

• 8 cups chopped fresh or frozen rhubarb
• 8 cups water
• 2-1/2 cups sugar
• 2 tablespoons strawberry gelatin powder
• 2 cups boiling water
• 2 cups pineapple juice
• 1/4 cup lemon juice
• 6 cups ginger ale, chilled
• Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

Direction

1. 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).
2. 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.
3. Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.