Ingredients

Instructions

  1. In Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice.
  2. Discard pulp.
  3. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved.
  4. Chill thoroughly. Just before serving, add soda and ice cubes.