Rhubarb Punch Recipe

Directions:

1. Cut rhubarb into 1 pieces.
2. Place in a saucepan and barely cover with water.
3. Cook for 10-12 minutes until soft.
4. Drain through sieve w/cheesecloth.
5. There should be 3 quarts of juice.
6. (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
7. Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
8. Combine lemon, pineapple and rhubarb juices to syrup.
9. Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
10. Remove from trays and place in ziplock bags until serving time.
11. Pour punch over fruit cubes in the punch bowl.
12. Slowly add a quart of ginger ale.