Rhubarb Punch

From Weekly Wisdom — March 2002

Beverages Recipes

Preparation Time: 15 minutes

Start to Finish Time: 25 minutes

Yield: about 2 quarts

This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.

• 1 pound rhubarb
• 1 cup plus 1 quart water, divided
• 1 stick cinnamon
• 1-1/4 cups sugar
• 1/2 cup lemon juice
• 1 cup pineapple juice

Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.

Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.

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