6 cups diced rhubarb 5 cups water 1/2 cup orange juice 2 Tbsp lemon juice 1 1/2 cups sugar dash of salt
Add water to rhubarb. Boil for 15-20 minutes until rhubarb is tender. Strain through colander. Add sugar to the strained juice. Boil and cool. Add orange and lemon juice and salt. Pour into ice cream pail and freeze. To serve, thaw slightly. Scrape out with spoon or ice cream scoop into glasses. Add Sprite or Gingerale and serve.
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