In a large pot bring to a simmer:
6 cups diced rhubarb
1/2 cup sugar
2 cups water
Bring to a boil and simmer 10 minutes. Remove from heat. Strain through a sieve into a bowl. You can use the cooked down rhubarb as a topping for ice cream if you add a bit of sugar and the juice of one orange.
Allow the syrup mixture to cool and store in the fridge.
When ready to serve, pour 1/4 of your glass full with the rhubarb syrup and top up with Sprite or Gingerale. Enjoy!