Rhubarb Punch

My Nannie Mary recently sent me a vintage cookbook (which made me really happy — THANKS NAN!) and inside this lovely book, I found an intriguing recipe for Rhubarb Punch. And as you may remember, Collin Murray is a rhubarb freak. I, on the other hand, am not. Not at all. Sigh: the things you do for love.

Since rhubarb can be bitter, this punch is greatly improved by the addition of a little Simple Syrup. I would suggest that you taste the punch first before adding the syrup as how much you add is really a matter of personal preference. Similarly, you could also add club soda to this punch if you like a little bubble.

This punch is a lovely drink to sip on a warm afternoon on the deck. Add a little sandwich, a cookie or two, a sprinkling of sunshine and some company (or not), and you have yourself the perfect combination for a lovely and relaxing day.

Rhubarb Punch (adapted from Farm Women’s Union of Alberta Cookbook)

Makes 4-6 cups

2 cups unpeeled rhubarb, sliced into ½ inch pieces

4 cups water

Simple Syrup, to taste

Ice, for serving

In a small saucepan, combine the chopped rhubarb and water. Bring to a boil and allow to simmer for 6 minutes. Cool slightly. Using a mine mesh strainer set over a large bowl, strain the rhubarb pieces from the liquid. Cool the rhubarb juice in the fridge, add Simple Syrup to taste, and serve over ice. Enjoy.

Comments
One Response to “Rhubarb Punch”
  1. Laura says:

    What a wonderful recipe and so easy to make! Definitely needs the simple syrup! (1c water to 1c sugar)

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