Pink Rhubarb Punch - cooking recipe

Ingredients

8 cups fresh rhubarb or 8 cups frozen rhubarb, chopped
8 cups water
2 1/2 cups sugar
2 tablespoons strawberry gelatin
2 cups water, boiling
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled

Preparation

In large pan, bring rhubarb and water to boil.
Drain and reserve liquid.
Combine sugar, gelatin and boiling water in a large bowl.
Once sugar and gelatin are all dissolved add pineapple and lemon juices, mix well.
Stir in rhubarb juice and refrigerate.
Add ginger ale just before serving.