Yield: 6 servings
|2 pounds||Rhubarb; chopped|
|¾ cup||Sugar, granulated|
|1||Orange; juice from|
|1||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