Pink Rhubarb Punch

Ingredients

• 8 cups chopped fresh or frozen rhubarb
• 8 cups water
• 2 1/2 cups sugar
• 3 tablespoons strawberry flavored gelatin
• 2 cups boiling water
• 2 cups pineapple juice
• 1/4 cup lemon juice
• 6 cups ginger ale, chilled

Directions

1. 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.