1 pound rhubarb
1 cup water
1/2 cup sugar
2 TB lemon juice
1 cup chilled gingerale
+ Dash salt
1. Cut rhubarb in small pieces; add water and cook about 10 minutes or until tender; strain through a fine sieve or cheesecloth. Return to heat, add sugar and bring to a boil. Cool. Add lemon juice and chill thoroughly. Just before serving add chilled gingerale and salt.
(Source: Dorothy Dean & google+ photo)
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