Rhubarb punch #2

In a pan, combine the rhubarb, sugar and water.

Cook until the rhubarb is tender.

Drain.

Add the juices and a few drops of dye.

Let cool.

Before serving, add the ginger ale.

Serve with ice cubes.

Ingredients

250 ml of sugar

125 ml of water

1 bottle of ginger ale

250 ml of pineapple juice

60 ml of lemon juice

500 ml of rhubarb, chopped

- a few drops of food dye