Rhubarb Ginger Cooler

by Jennifer

This drink, from Gourmet magazine, is so refreshing and delicious that though the recipe says it serves 12, it takes major willpower to not drink the entire pitcher by myself.  You can make the syrup up to 3 days before serving, or freeze it up to 3 months.

  • 3 1/2 lbs. fresh rhubarb, cut into 1/2” – 1” pieces (10 cups)
  • 2 1/2 cups cold water
  • 1 3/4 cups sugar
  • 3 TBS chopped, peeled fresh ginger
  • about 2 cups sparkling water

Combine rhubarb, water, sugar and ginger in a large pot;  bring to a simmer over medium heat.

Let simmer for 1 minute, then turn off the heat and let it steep for an hour.

Pour mixture into a bowl through a fine-mesh sieve, gently stirring the solids.

Discard solids and transfer syrup to a pitcher.  To serve, fill glasses with ice, pour syrup in and top with sparkling water.


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