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Lovely rose color. Great and refreshing!
6 cups finely chopped rhubarb, fresh or frozen
6 cups boiling water
12 oz. frozen concentrated lemonade
2 lemonade cans of water
1/2 cup granulated sugar
9 cups ginger ale, chilled
Makes 18 cups
Measure rhubarb into large bowl.
Pour boiling water over top.
Cover.
Let stand overnight.
Strain through cheesecloth into pitcher.
Stor for a few hours or 5 to 6 days in the refrigerator or freeze until needed.
When ready to make punch, thaw rhubarb juice and pour into punch bowl.
Stir in concentrated lemonade, cans of water and sugar.
Stir until sugar dissolves.
Chill.
To serve add ginger ale.
Pour over ice in glasses.
6 cups finely chopped rhubarb, fresh or frozen
6 cups boiling water
12 oz. frozen concentrated lemonade
2 lemonade cans of water
1/2 cup granulated sugar
9 cups ginger ale, chilled
Makes 18 cups
Measure rhubarb into large bowl.
Pour boiling water over top.
Cover.
Let stand overnight.
Strain through cheesecloth into pitcher.
Stor for a few hours or 5 to 6 days in the refrigerator or freeze until needed.
When ready to make punch, thaw rhubarb juice and pour into punch bowl.
Stir in concentrated lemonade, cans of water and sugar.
Stir until sugar dissolves.
Chill.
To serve add ginger ale.
Pour over ice in glasses.
