Rhubarb Punch

  • 2 lb rhubarb (chopped)
  • 3/4 cup granulated sugar
  • juice from 1 orange
  • juice from 1 lemon
  • 3/4 cup soda water

In saucepan, bring rhubarb and 4 cups of water to 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.