A Summer Favourite: Rhubarb Punch

Rhubarb season always feels like the true beginning of summer.

The bright pink stalks start appearing in gardens and at roadside stands, and before long we're looking for all the familiar ways to use them. While rhubarb crisp and pie tend to get most of the attention, one of our favourite recipes is actually this simple rhubarb punch.

It's refreshing, slightly tart, and perfect for sharing. Over the years, it has become a drink we often reach for when we're gathering with family and friends. It was served at our wedding, made another appearance at Wallace's baby shower, and has found its way onto countless tables throughout the summer months.

What we love most about it is how simple it is. Made with rhubarb juice, citrus, and ginger ale, it's light and refreshing without being overly sweet. It's the kind of recipe that feels equally at home at a backyard barbecue, bridal shower, family reunion, or a quiet afternoon on the deck.

Since rhubarb season is only here for a short time, we thought it would be fun to share the recipe with you.

Rhubarb Summer Punch

A refreshing summer punch with the bright, tangy flavour of rhubarb and citrus.    

Ingredients

• 6 cups rhubarb juice
• 4 cups water
• 1½ cups sugar, divided
• ½ cup orange juice
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 32 oz (1 litre) ginger ale, chilled

Optional

• 1–2 cups pineapple juice

Directions

1. Prepare the rhubarb juice, by cubing 10 stocks of rhubarb into 1 inch pieces. Boil in 1.5L water for 15 minutes using part of the sugar while cooking the rhubarb. Strain liquid through a fine mesh strainer into a pitcher or a spouted bowl, pressing on the solids to extract as much juice as possible. Refrigerate until cold.  
2. Combine the rhubarb juice, water, remaining sugar, orange juice, lemon juice, and salt in a large pitcher or punch bowl. Stir until the sugar dissolves.
3. Chill thoroughly.
4. Just before serving, gently stir in the ginger ale.
5. Add pineapple juice if desired.
6. Serve over ice.

Serving Suggestions

Garnish with orange slices, lemon slices, fresh berries, or a few sprigs of mint.

Notes

• Frozen orange juice concentrate can be used in place of orange juice.
• Other fruit juice concentrates can be substituted for different flavour variations.
• This punch is best made ahead and chilled well before serving.

Makes approximately 4 litres (16 cups).

A Recipe Worth Bringing Back Each Summer

There is something special about recipes that return year after year. They become part of the season itself, bringing back memories of celebrations, visits with family, and long summer evenings spent outdoors.

This rhubarb punch has become one of those recipes for us. Every time we make it, someone inevitably asks for the recipe before the day is over.

If you have rhubarb growing in your garden, this is a wonderful way to use some of it up. And if you're new to rhubarb, this punch is a great introduction to its bright, tangy flavour.

We hope you'll give it a try this summer and perhaps start a tradition of your own.