Rhubarb Punch

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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 ½-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.


Makes about 2 quarts.

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