Rosy Punch
Contributor: Ruth Eyre
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2″ sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.