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Rhubarb Punch

Rhubarb Punch

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Yield: Makes about 2 quarts.

  • 1 pound rhubarb
  • 1 cup water
  • 1 stick cinnamon
  • 1-1/4 cups sugar
  • 1/2 cup lemon juice
  • 1 cup pineapple juice
  • 1 quart water

Wash and trim the rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with water and cinnamon over moderate heat, covered, for 10 minutes. Strain juices and discard rhubarb. Stir in the sugar. Chill; then add remaining ingredients and serve over ice.

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