The Rural Voice, 1978-08, Page 373/4 cup white sugar
2 tbsp. salt
Pour over cherries in jars and seal tightly
Ready to use in about 6 weeks time.
By Bev Brown
For those of you lucky enough to still
have some rhubarb in your garden or
freezer, here is a rhubarb punch
guaranteed to quench the thirst of your
straw or hay crews.
Rhubarb Punch
6-8 cups rhubarb
4 cups water
3/4 - 1 cup sugar
1/3 cup orange juice
' cup lemon juice
Dash of salt
Ice
Soda water or gingerale
Cut rhubarb in '/: inch pieces, add water
and cook until fruit is soft. Press through
sieve or double thickness of cheesecloth
and discard pulp. A,dd sugar to juice stir
until dissolved. Bring to boiling point, add
fruit juices and salt. Chill and serve with
equal amounts of soda water or ginerale. (I
make three times this recipe in my Targe
preserving kettle and freeze the juice in
small vinegar bottles. Wonderful to have if
company arrives on a hot Sunday after-
noon.)
By the time this issue of Rural Voice has
reached you, hopefully a couple of inches
of rain will have fallen on your crops and
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THE RURAL VOICE/AUGUST 1978 PG. 37