Rhubarb Punch - cooking recipe

Ingredients

9 c. cut up rhubarb
1 (48 oz.) can unsweetened pineapple juice
1/4 c. lemon juice
1 1/2 c. sugar
1 small pkg. raspberry jello
1 large bottle ginger ale

Preparation

Soak the pecans for several hours in 1 quart of water containing 1 tablespoon of salt.
Most of the pecan shells will crack in your hands, leaving the meats intact.