Rhubarb Punch

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 quart rhubarb, cut into 1 inch pieces (about 2 dozen stalks)
• 1 quart water
• 3 cups sugar
• 2 cups water
• 6 large lemons, juice of
• 1 cup pineapple juice
• 1 quart ginger ale

Recipe

• 1 cut rhubarb into 1" pieces.
• 2 place in a saucepan and barely cover with water.
• 3 cook for 10-12 minutes until soft.
• 4 drain through sieve w/cheesecloth.
• 5 there should be 3 quarts of juice.
• 6 (if you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
• 7 dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
• 8 combine lemon, pineapple and rhubarb juices to syrup.
• 9 pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
• 10 remove from trays and place in ziplock bags until serving time.
• 11 pour punch over fruit cubes in the punch bowl.
• 12 slowly add a quart of ginger ale.