Rhubarb Cooler Recipe
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Fresh and satisfying, this cooler is a spring and summer favorite for those who enjoy the delicious flavor of rhubarb.
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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
:large sauce pan
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.
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