Rhubarb Punch Recipe Amish Beverages

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Rhubarb Punch

In a saucepan, cover rhubarb with water and cook for 10 minutes. Drain over a container in a colander for 1 hour. If not enough juice, add water to make 2 quarts. Combine sugar and Jell-O with hot water. Add remaining juices. Cold pack 15 minutes or freeze. Add 7-Up when ready to serve. For 2 quarts rhubarb punch, use 2 liters 7-Up.

2 quarts. rhubarb, diced
2 cups pineapple juice
1/2 cup lemon juice
2¼ cup white sugar
2 tablespoons sugar-free strawberry Jell-O
2 cups hot water

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