Sara in Il posted 7-27-98
Rhubarb Punch
Gwen Sickler
A blue canner full of rhubarb, cover 1” from top with water. Cook until mushy and strain if desired.
To the juice add 5 c. sugar, 1 box lemon jello, 3 boxes red jello and cook until hot. Put in jars and seal. I let it get
cold and then froze it in ice cream pails. When ready to use for punch, thaw and add 7-up to taste. Also can add 3/4 c. vodka to batch. Makes a good refreshing drink.