20 lbs rhubarb
Step 1:
Wash and cut into 1 inch pieces. Put in large kettle and voer with water. Boil almost until tender. Strain through a cloth.
Step 2:
Place in kettle:
1 quart juice
1 ½ c sugar
1 ½ c unsweetened pineapple juice
Mix well. Bring to boiling point. Put in jars and seal. Makes 12 to 14 quarts.
Can be mixed with 7-up or ginger ale when served over ice.
Esther Thompson, St James