Hot Day Rhubarb Quencher

When you've made more than enough rhubarb, apple, strawberry sauce....

On a hot spring or summer day, this drink is really satisfying. Sweet, tart and sharp - your taste buds will be dancing in confusion and excitement. This is a great recipe for outside weekend events and will certainly have your guests talking.

Ingredients

2 pounds tender pink rhubarb
4 1/2 cups boiling water
1 3/4 cups sugar
3 cups grapefruit juice
1/4 cup lemon juice
4 1/2 cups ginger ale
Mint leaves for garnish

Process:

1) Dice rhubarb but leave skin on - do not peel

2) Place rhubarb in boiling water and cook until knife soft.

3) Press cooked rhubarb through a sieve
[ A fine mesh colander or regular colander with cheese cloth will also do the job in a pinch]

4) Measure rhubarb juice and add enough water to yield 6 3/4 cups of combined liquid

5) Add sugar and stir until dissolved - place in refrigerator and chill completely

6) After chilled, add cold grapefruit juice and lemon juice - return to refrigerator until ready to serve

7) Just before serving add ginger ale and garnish with fresh mint leaves.