6 cups rhubarb
3 cups water
1/2 cup Anderson’s Pure Maple Syrup
1/4 cup sugar
Cook rhubarb in a deep, heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart add juice of 1 orange and 1 lemon. Add Anderson’s Pure Maple Syrup and sugar to taste. Heat until warm and sugar is dissolved, then chill. When serving, add equal amount of ginger ale.