Thursday, March 29, 2012
The recipe comes from the wonderful Marcia Adams book, Cooking From Quilt Country.
You Will Need:
8 cups coarsely chopped rhubarb
5 cups water
(about 2 3/4 cups sugar)
In a large pot, combine rhubarb and water. Simmer, covered about ten minutes or until soft. Drain through a cheesecloth lined colander into a heat-proof bowl. When cool enough to handle, squeeze out excess juice by hand. Measure juice. For each cup of liquid, use 1/3 cup granulated sugar. Return to a pot, whisk over low heat until sugar dissolves. Chill. Mix with ginger ale for a punch-type drink.