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Rhubarb Cooler - 2004

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

Boil until rhubarb is fully cooked and stringy.
Strain juice from pulp.
Cool juice.

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

Chill, mix with equal portions of Ginger Ale and enjoy!

- 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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