Cookbook:Rhubarb Juice

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• 2 lb (about 1 kg) tender rhubarb, chopped
• 5 cups water
• ¼ cup lemon juice

1. Combine the rhubarb and water in a non-aluminum pot. Cook until mushy.
2. Strain the mixture well, reserving only the juice.
3. Mix in lemon juice.

• It's important to use a non-aluminum pot, because when combined with an acidic food like rhubarb, aluminum can impart an unpleasant flavor.

• For each cup of concentrate, add ⅓ cup sugar and ½ cup grapefruit juice, and chill well.
• Just before serving, add 1 quart chilled ginger ale and stir well.