Rhubarb Punch


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


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.


about 2 quarts

Preparation Time

15 Minutes

Total Time

25 Minutes

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