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Rhubarb Cooler

 

Recipe 1

In a saucepan, combine:
4 cups raw rhubarb, cut up in 1 inch chunks
4 cups water
½ cup sugar

Heat to a boil, then reduce heat and simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
When cooled, strain juice from pulp.

Combine juice with:
1/4 cup lemon juice
1 cup orange juice

Refrigerate. To serve, mix juice with equal portions of Ginger Ale and enjoy!

Recipe 2

In a saucepan, combine:
½ to 3/4 cup sugar to taste
½ cup water
4 cups raw rhubarb, cut up in 1 inch chunks
¼ cup fresh ginger, washed and cut into chunky coin slices

Heat to a boil, then reduce heat and simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
When cooled, strain juice from pulp.

Refrigerate. To serve, fill glass 1/3 full of syrup, add ice and water, tonic water, or ginger ale.

*Notes:
- Go ahead and freeze the rhubarb juice base to enjoy all year around. Just thaw, mix and enjoy! - Great way to use up the larger or late season stalks of rhubarb.

 

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