Spiced Rhubarb Cooler

Submitted by Rich Harrington

"Delicious in the summer. You can use rhubarb from later in the season since you are just using the 'essense' of the stalks."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 cup sugar
• 1 cup water
• 2 lbs rhubarb
• 3 cups water
• 1 cinnamon stick
• 4 whole cloves
• 1⁄8 teaspoon mace
• 2 tablespoons lemon juice
• 1⁄2 cup orange juice
• 2 cups ginger ale

directions

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.

Reviews

[Shar-on]

This rhubarb drink is wonderful! The spices add just a little something that makes it special. Only things I did different was since I didn't have a cinnamon stick I added just a little ground cinnamon, and I didn't have whole cloves, I added just a little ground cloves and didn't have mace, so left it out. Thanks for sharing this recipe with us on Zaar.