"Folks with a rhubarb plant or two will love this recipe." predicts Sue Rebers of Campbellsport, Wisconsin. "It's a nice change from the usual lemonade--we enjoy it all summer long."
- 12 cups chopped fresh or frozen rhubarb
- 4 cups water
- 2-1/2 to 3 cups sugar
- 1 cup pineapple juice
- 2 liters lemon-lime soda, chilled
- In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes. Yield: 3-1/2 quarts (14 servings, 1 cup per serving).
Originally published as Sparkling Rhubarb Spritzer in Taste of Home April/May 2004, p12
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