| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Beverages |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Rhubarb; chopped |
| 3/4 |
c |
Sugar, granulated |
| 1 |
|
Orange; juice from |
| 1 |
|
Lemon; juice from |
| 3/4 |
c |
Soda water |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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