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.
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.