Rhubarb punch

1. First prize soups & appetizers shirley dobson, moncton, n.b.
2. "my mother-in-law, laura cunningham dobson, gave me this recipe in the 1950s.
3. Laura was a teacher and musician, a good cook and a beautiful person.
4. We like this drink because it is so refreshing." 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.
5. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight.
6. Discard pulp.
7. Stir sugar and orange and lemon juices into rhubarb juice.
8. Transfer to pitcher and refrigerate.
9. Just before serving, add soda water.
10. Serves: 6