Pam Collacott * Trillium Cooking School

4 cups each rhubarb and water           
Juice of 1 lemon                        
1/3 cup orange juice			
1 cup sugar,or more or less, to taste
Chilled soda water
Strawberries and mint sprigs to garnish

1. Place rhubarb and water in medium saucepan; 
bring to boil. Cook 10 minutes, or until rhubarb
is very tender.

2. Strain liquid through sieve into a pitcher; 
add lemon juice, orange juice and sugar to taste.
Refrigerate until cold.

3. Serve in tall glasses with soda water and ice, 
garnished with fresh strawberries and mint