Instructions: COOK UP A MESS OF RHUBARB WITH SOME WATER. STRAIN OFF TO GET THE PRETTY PINK JUICE SAVE A FEW LARGE PIECES AND BITS OF RHUBARB TO FLOAT IN IT ADD SUGAR AND MORE WATER ( OR GINGER ALE) TO TASTE - TART TANGY AND IS A GOOD THIRST QUENCHER IF YOU DONT MAKE IT TOO SWEET

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