1 qt. rhubarb, about 2 doz. stalks
Water
3 c. sugar
2 c. water
1 c. pineapple juice
Rhubarb juice
1 qt. Ginger Ale

Cut rhubarb in 1 inch pieces. Add water to cover. Cook until soft, about 10 minutes. Drain through cheesecloth bag. Should be about 3 quarts of juice. Dissolve sugar in 2 cups water. Cook 10 minutes to make syrup. Add lemon, pineapple and rhubarb juices. Pour over chunks of ice in punch bowl. Just before serving, add Ginger Ale. Yield: 24 servings.