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INGREDIENTS

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

Servings

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 Canadas 125th birthday

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 6 Servings

Calories: 98
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6.2mg		0 %
Potassium 1.1mg		0 %
Total Carbohydrate 25.2g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 25.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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