Rhubarb Fruit Punch

Serve in fruit cups

From 1919:

Wash and cut two bunches of rhubarb. Place in a saucepan and add one quart of water. Bring to a boil and cook slowly for thirty minutes. Cool and then rub through a fine sieve. Add one pound of sugar. Stir until dissolved and then cook for ten minutes. Cool. Place in a bowl and add:
One orange, cut in small pieces,
Juice of two lemons,
One small bottle of maraschino cherries, cut in tiny pieces,
Two syphons of seltzer,
Piece of ice.
Serve in fruit cups.