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Recipe Name: Rhubarb Punch Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Rhubarb, chopped
3/4 Cup(s) Sugar, granulated
1 Orange, juice from
1 Lemon, juice from
3/4 Cup(s) Soda water
First prize Soups & Appetizers Shirley Dobson, Moncton, N.B."My
mother-in-law, Laura Cunningham Dobson, gave me this recipe in
the1950s. Laura was a teacher and musician, a good cook and a
beautifulperson. We like this drink because it is so refreshing."In
saucepan, bring rhubarb and 4 cups water to a boil; reduce heat
tomedium and cook, stirring occasionally, for 10 minutes or until
rhubarbis softened. In cheesecloth lined sieve set over bowl, strain
rhubarbfor at least 2 hours or overnight. Discard pulp. Stir sugar and
orangeand lemon juices into rhubarb juice. Transfer to pitcher
andrefrigerate. just before serving, add soda water.SERVES: 6 SOURCE:
Heritage Recipe Contest, Canadian Living magazine forCanada's 125th
birthdayFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 137
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.5mg
Potassium: 474.8mg
Carbohydrates: 34g
Fiber: 2.8g
Sugar: 28.1g
Protein: 1.5g

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