Rhubarb Juice - cooking recipe

Ingredients

20 lb. rhubarb
1 1/2 c. sugar
1 1/2 c. pineapple juice

Preparation

Wash and cut rhubarb into small pieces.
Do not peel.
Place in a large kettle and add enough water so you can see it through rhubarb pieces but do not cover rhubarb.
Cook until mushy. Strain through cheesecloth.
Measure juice: Add 1 1/2 cups sugar and 1 1/2 cups pineapple juice per quart of rhubarb juice. Reheat, bringing to boiling point.
Pour into sterilized jars and seal.
Chill before serving.