1 qt. fresh rhubarb
Water to cover
3 c. sugar
2 c. water
Juice of 6 lemons
1 c. pineapple juice
1 qt. ginger ale

Cut rhubarb into 1-inch pieces; cover with water and cook until soft, about 12-15 minutes. Drain through cheesecloth. Should be about 3 quarts of juice. Dissolve sugar in the 2 cups water and cook 10 minutes to make a syrup. Combine all juices, except ginger ale, pouring over chunk of ice in punch bowl. Just before serving, add ginger ale.