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Listed in: Beverages / Punch
3 pounds rhubarb 1 quart water
2-1/2 cups sugar
1-1/2 cups orange juice
1 cup lemon juice
3/4 cup shredded pineapple
3 quarts iced water
Cut rhubarb into small pieces and cook in water until tender (about twenty-five minutes) and strain. There should be two quarts of juice. Add the sugar while the juice is hot and stir until dissolved. Add fruit juices, and when cooled add the iced water. Serve with half slices of lemon and orange. Servings, 50
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