Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut rhubarb into 1" pieces. place in a saucepan and barely cover with water. cook for 10-12 minutes until soft. drain through sieve w/cheesecloth. there should be 3 quarts of juice. (if you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months). dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made. combine lemon, pineapple and rhubarb juices to syrup. pour 1 quart of punch into ice cube trays and freeze well (a couple of days). remove from trays and place in ziplock bags until serving time. pour punch over fruit cubes in the punch bowl. slowly add a quart of ginger ale.

Target recipe: bring the rhubarb and strawberries to a boil in the water. lower heat, add honey and simmer until soft, about 10-15 minutes. let cool in the refrigerator. once cool, strain the fruit through a sieve draining well (you may reserve the leftover fruit for a sauce or a compote). mix the orange and lemon juice with the rhubarb liquid. add the ginger ale right before serving. serve cold over ice.