Rhubarb Punch
Ingredients
2 lb rhubarb, chopped
3/4 cup sugar, granulated
1 orange, juice from
1 lemon, juice from
3/4 cup soda water
Preparation
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
Servings: 6
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