I was looking through my great-grandmother's old recipes and found this recipe for Rhubarb Punch in the Rumford Complete Cookbook (published in 1908)! Since rhubarb season is upon us, I wanted to share this. It is fantastic. If you want to make an alcoholic punch, I would suggest adding vodka or dry, sparkling white wine instead of "charged" (fizzy) water. I reckon this would also make a lovely granite/sorbet or popsicles!
2 lbs rhubarb
3 cups water
Thinly peeled rind and juice of 2 lemons
1 ¾ cups sugar
1 cup orange juice
2 quarts plain or charged water
Wash and cut the rhubarb quite small and cook it with the water and lemon rind about 20 mins. Strain, add the sugar and stir until dissolved. When cold add the fruit juice. Just before serving combine with the charged water with a generous amount of ice.