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.

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