Name: Rhubarb Ginger Cooler
Cook time: 15 min
Total time: 2 hr
Yield: Makes 12 drinks
Ingredients: 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups); 2 1/2 cups cold water; 1 3/4 cups sugar; 3 tablespoons coarsely chopped peeled fresh ginger; About 2 cups sparkling water

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

Cooks' notes:

·Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving.
·Syrup keeps, frozen, 3 months.

Recipe notes

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