Spiced Rhubarb Cooler

  1. Make a simple syrup by combining sugar and 1 cup water in a saucepan; stir over heat until sugar is dissolved.
  2. Bring to boiling point, let boil without stirring about 7 minutes.
  3. Let cool.
  4. Meanwhile, cut rhubarb in small pieces; do not peel.
  5. Add 3 cups water and spices; simmer over low heat until tender.
  6. Strain out rhubarb stalks, pressing to release all liquid.
  7. Discard cooked stalks.
  8. Add cooled syrup and fruit juices; chill.
  9. Pour over ice in a pitcher or tall glasses; add ginger ale.

sugar, water, rhubarb, water, cinnamon, cloves, mace, lemon juice, orange juice, ginger ale

Taken from www.food.com/recipe/spiced-rhubarb-cooler-96481 (may not work)

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