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.