Rhubarb Punch

Ingredients

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

Instructions

Wash and trim rhubarb, and cut into ½-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.

Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.

Yield: 

about 2 quarts

Category

Course

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