Preparation time: 10-15 minutes Cook time: 10 minutes Chill: 1 hour
4 cups (1L) water
4 cups (1 L) frozen chopped pink rhubarb
1 cup (250 mL) sliced gingerroot
3/4 cup (175 mL) granulated sugar
2 cups (500 mL) ginger ale
1/4 cup (60 mL) lemon juice
3 cups (750 mL) ice cubes
Boil water and gingerroots in a large saucepan.
Add rhubarb and sugar.
Reduce heat and simmer until sugar is dissolved, about 10 minutes.
Stir in ginger ale and lemon juice.
Strain into large bowl or pitcher; let cool completely.
Cover and refrigerate for 1 hour.
Stir in ice cubes and serve.
Recipe adapted from healthygreenkitchen.com