Rhubarb Punch

Yields:	6 servings
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	Preparation	130 minutes
	Cooking	30 minutes
	Ready In	160 minutes

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Ingredients

2	pounds	rhubarb	chopped
3/4	cup	sugar	granulated
1	x	orange	juice from
1	x	lemon	juice from
3/4	cup	water	with soda

Directions

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.

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Member Review

Tavern Brunswick Stew

Brunswick stew is a fall staple in our area. This is by far the best recipe I've tried for making brusnwick stew that has that "down home" taste we've come to love in the South!!!