Try this creative way to use rhubarb!
In a large pan, barely cover the rhubarb with water and boil moderately until the fruit is mushy and soft. Strain the cooked fruit; for a clear liquid, do not stir the fruit while it is draining. To each quart of the warm juice, add ½ cup sugar. Serve this juice alone or mix it with cranberry, orange or pineapple juice, or with ginger ale.