Categories: Beverages 
      Yield: 6 servings 
  
      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