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Rhubarb Cooler
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 20
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Ingredients
- 7 cups water
- 10 cups rhubarb, cut into 1/2 inch pieces
- 1 1/2 cups sugar (less if desired)
- 12 ounces orange juice, frozen, undiluted
- 12 ounces lemonade, frozen, undiluted
- 1 quart ginger ale, lemon lime soda or champagne
- 1 quart strawberries, for garnish
Fresh and satisfying, this cooler is a spring and summer favorite for those who enjoy the delicious
flavor of rhubarb.
Directions
- Fill sauce pan with 7 cups of water.
- Wash rhubarb and place in pan with water.
Cook over medium heat until rhubarb is very soft, cool. Strain, reserving juice. Discard pulp that
remains in the strainer.
Add sugar to the reserved juice. Cook on low heat until sugar
dissolves. Remove from heat, cool slightly.
Add frozen orange juice and lemonade, stir
until dissolved. Refrigerate until ready to use.
To serve: Fill 1/2 glass with ginger
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