 | | 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 ale, lemon lime soda or champagne. Fill to top with rhubarb mixture. Garnish with fresh strawberry.
|
|
|
Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large sauce pan
Servings: 20
|  | | 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 |
| |
| |
