3 lb. (6 c.) rhubarb
1 qt. water
2 c. sugar
3 c. cold water
1 (6 oz.) can frozen orange juice concentrate
1 (6 oz.) can frozen lemon juice concentrate

Cut rhubarb into small pieces and cook with 1 quart water until tender. Strain, add sugar to hot juice, stir until dissolved. Add lemon and orange juices and stir in the 3 cups cold water. A few drops of red food coloring may be added. Part of this may be frozen into a ring and added to the punch bowl before serving.

During the rhubarb season, more of the base can be prepared by cooking the rhubarb and water, straining and adding the sugar. Bring rhubarb-sugar mixture to a boil. Pour into quart jars and seal while hot to preserve for later use.