Potluck Rhubarb Punch

8 cups chopped fresh or frozen rhubarb

8 cups water

2½ cups sugar

2 T. strawberry gelatin powder

2 cups boiling water

2 cups pineapple juice

¼ cup lemon juice

6 cups chilled ginger ale

Fresh pineapple wedges, sliced strawberries and sliced lemon, optional

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 juice. 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.

Recipe courtesy of Patsy Frost, Corydon, Indiana