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.
No comments:
Post a Comment