Spiced Rhubarb Cooler

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: 45 mins
• 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.