Approx. 12 qt. cut up rhubarb
1 pkg. each of orange, strawberry & raspberry Jello
5-6 c. sugar
1 tsp. red food coloring
Add 7-Up or Squirt or ginger ale just before serving, approx. 1 qt to 5-6 qt. of punch

Fill a 16-18 quart canner 3/4 full with cut up rhubarb. Cover with water. Bring to boil and cook until rhubarb is mushy. Drain and strain.

To hot juice add Jello and sugar. Mix well to dissolve. Add food coloring if a darker red punch is desired. May be canned or frozen. May wish to make ice rings, too.