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Rhubarb Punch

by in Mar 2002
Rhubarb Punch
1 vote, 5.00 avg. rating (89% score)
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Total Time: 15

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.

Learn more with additional photos by viewing the Rhubarb Punch blog.

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Rhubarb Punch
Photo/Art by Aimee Seavey


  • 3 cups rhubarb
  • 1 cup water
  • 1 - 1 1/2 cups sugar (depending on how sweet you want it)
  • Club Soda (optional)
  • 1/2 cup fresh lemon juice (optional)
  • 1 cup pineapple juice (optional)


To make the rhubarb syrup, wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with enough water to cover over moderate heat, covered, 10 minutes or until rhubarb is soft and pulpy. Let cool.

Strain juices and discard rhubarb. Stir in sugar until dissolved. Chill.

To make the punch, combine with club soda (about one part syrup to 3 parts club soda) or stir in the lemon juice, pineapple juice, and a quart of water for a sweeter punch. Serve both over ice, garnished with mint, lemon peel, borage blossoms, or edible pansy.
Updated Monday, June 9th, 2014

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