A refreshing drink with the tangy taste of spring's freshest rhubarb.
2 pounds pink rhubarb stems, cut up
2 1/2 cups sugar
3 1/2 cups grapefruit juice
1/4 cup lemon juice
1 quart ginger ale
Cook the rhubarb in 6 cups boiling water until mushy. (Do not use an aluminum pot for this.) Press through sieve and collect the juice.
Dissolve sugar in the hot rhubarb juice, let cool and add other ingredients except ginger ale.
Add ginger ale just before serving. Serve over ice.
