Rhubarb Ginger Cooler

This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.

Rhubarb Syrup:
2 cups fresh rhubarb, sliced
1 cup sugar
1 cup water
1" section fresh ginger, smashed
2 Tbsp. orange zest, freshly grated (1 orange)
3 allspice berries

Pitcher Drink:
2 Tbsp. rhubarb syrup
¼ cup juice from 2-3 limes, strained
6 cups (48 oz) spicy ginger beer

Garnish:
1 lime, cut into 6 wedges

For the Rhubarb Syrup:
Combine rhubarb, water, sugar, ginger, orange zest and allspice in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing with a rubber spatula to extract as much flavour as possible, reserving cooked rhubarb for another use if desired. Rhubarb syrup will keep for two weeks in a sealed container in the refrigerator.

For the Pitcher Drink:
Stir rhubarb syrup and lime juice together in a large pitcher. Fill pitcher halfway with ice and add ginger beer. Stir gently to mix and serve, garnishing glasses with a lime wedge, if desired.