Recipe - Rhubarb Punch

2 pound Rhubarb; chopped
Three fourths cup Sugar, granulated
1 Orange; juice from
1 Lemon; juice from
Three fourths cup Soda water

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

"My motherinlaw, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini