Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Rhubarb; chopped 1 Lemon; juice from
3/4 c Sugar, granulated 3/4 c Soda water
1 Orange; juice from

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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