Rhubarb punch

Yield: 6 servings

Measure Ingredient
2 pounds Rhubarb; chopped
¾ cup Sugar, granulated
1 \N Orange; juice from
1 \N Lemon; juice from
¾ cup Soda water

First prize Soups & Appetizers Shirley Dobson, Moncton, N.B.

"My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing." In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water.

SERVES: 6 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday

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