Rhubarb Cooler. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 3 pounds fresh OR frozen chopped rhubarb. 2 quarts of cold water. 1 tablespoon grated orange peel. 2 cups sugar. 1/2 cup lemon juice. 1/2 cup orange juice. 1/8 teaspoon salt. 6 cups lemon-lime soda,chilled. In a Dutch oven bring rhubarb,water and orange peel to a boil. Reduce heat simmer,uncovered for 10-15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth, discard pulp. Return liquid to pan, stir in sugar,lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled. Pour 2/3 cup rhubarb mixture over ice, add 1/3 cup of soda.