rhubarb punch


This punch was made and served by my neighbor lady, to my guests while I was recuperating from surgery. Sovilla


2 qt rhubarb, chopped
2 TBS strawberry gelatin
2 c. pineapple juice
1/2 c. lemon juice
2 c. white sugar
1 liter 7-up


Cover rhubarb with water and bring to a boil, simmer 10 min. Drain for approx 1 hour. Dissolve jello in the hot juice. Measure the juice and add water if needed to make 2 quarts. Add the pineapple and lemon juice and sugar. Stir until sugar is dissolved.
This can be frozen or canned:
If canning it, coldpack for 15 minutes.
If you freeze it thaw only partially to serve slushy.
Either way, mix with 7-up when ready to serve.