TIME: Prep: 5 min. Cook: 15 min. + chilling
12 cups chopped fresh or frozen rhubarb
4 cups water
2-1/2 to 3 cups sugar
1 cup pineapple juice
2 liters lemon-lime soda, chilled
In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes. Yield: 3-1/2 quarts (14 servings, 1 cup per serving).