Directions:
- Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
- Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.4 Kcal (2024 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 157.51mg | 7% | |
| Potassium | 1140.18mg | 24% | |
| Total Carbs | 116.82g | 39% | |
| Sugars | 99.29g | 397% | |
| Dietary Fiber | 7.84g | 31% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 32.5mg | 54% | |
| Calcium | 413.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 38.61 Kcal (162 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.58mg | 7% | |
| Potassium | 91.06mg | 24% | |
| Total Carbs | 9.33g | 39% | |
| Sugars | 7.93g | 397% | |
| Dietary Fiber | 0.63g | 31% | |
| Protein | 0.5g | 12% | |
| Vitamin C | 2.6mg | 54% | |
| Calcium | 33mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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