4 c. rhubarb, cut up (1-1/3 lb.)
2 c. water
2 c. sugar
Ginger ale
Red food coloring
Cut rhubarb into 1" pieces. Combine sugar and water, add rhubarb, and simmer until tender. Add just enough coloring to make an appetizing pink color. Strain. (Can save rhubarb pieces for pie or cobbler.)
Freeze juice. To serve, spoon frozen rhubarb juice that has been softened to mush, into glasses. Fill with ginger ale. Makes about 6 cups.
- Lucille Spencer
Tacoma First Ward