Time 30m Yield 20 servings (about 5 quarts). Number Of Ingredients 9 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.
Time 30m Yield 5 quarts, 20 serving(s) Number Of Ingredients 8 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.
Time 2h25m Number Of Ingredients 7 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.
Yield 10 servings Number Of Ingredients 5 Steps:
Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.
Time 5h10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Bring the rhubarb and 4 cups water to boil. Simmer, uncovered, 5-8 minutes, till rhubarb is soft. Mash rhubarb and press through sieve to remove pulp. Discard pulp. To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates. Freeze till solid, about 4 hours. Thaw about 45 min-1 hour before serving. Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass. Stir and serve.
Time 20m Yield about 24-30 servings. Number Of Ingredients 5 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.
Time 30m Yield 20 Number Of Ingredients 8 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.
Time 30m Yield 20 Number Of Ingredients 8 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.
