Title: Rhubarb punch
 Categories: Beverages, Punches
      Yield: 6 Servings
 
      2 lb Rhubarb; chopped
    3/4 c  Sugar, granulated
      1    Orange; juice from
      1    Lemon; juice from
    3/4 c  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