Frozen Rhubarb Punch
2 qt. Rhubarb Juice (10-12 Cups Rhubarb)
1 pkg. Raspberry Kool-Aid
2 Cups Sugar
6 oz. Frozen Orange Juice
6 oz. Frozen Real Lemon
3 qt. Water
Cut up 10-12 c. rhubarb.
Cover with water and bring to a boil.
Turn off heat and let stand for half an hour.
Then drain and reserve the juice.
Mix all ingredients together and freeze.
To serve, mix with 7Up or Sprite. Serve while still slushy.
From the Kitchen of Employee Ruth Ann Erb