I was reading a cookbook recently that had a recipe in it for rhubarb juice. The first ingredient called for? Rhubarb juice. I remember thinking “This isn’t fair! You can’t tell me how to make rhubarb juice without telling me how to make rhubarb juice!”
But I figured it out, and now I am telling you. To clear up the confusion between rhubarb juice, and the rhubarb-juice-that-you-use-to-make-rhubarb-juice, I think I will call one “rhubarb cocktail”.
So here we go. First we make our rhubarb juice, which is going to be the main ingredient in our rhubarb cocktail:
Cut several stocks of rhubarb into 1-inch pieces, and put in a pot with just enough water to cover. Bring to a boil, and then lower to a gentle simmer for about half an hour. Strain through a sieve or a jelly bag to separate the rhubarb pulp from the juice. Discard the pulp.
Measure the rhubarb juice and add it back to the pot. For every two cups of rhubarb juice, add:
1/2 cup sugar
Juice of one lemon
Juice of one orange
Bring back to the boil, then remove from heat and let cool. To serve, mix to taste with ginger ale.
If you want to make this into a true cocktail, I am pretty sure that this would taste good with a shot of booze in it. Try vodka or light rum.