- 2 qt (64 oz ) Water
- 8 cups Sugar
- 4 cups Roughly chopped rhubarb
Add all the ingredients to a saucepan and cook over low heat, stirring until the sugar dissolves. Cook for 5 minutes more, turn of the heat and let cool completely. Strain, and store in the refrigerator for up to a month.
This cocktail is served at Madam Geneva in New York.