Rhubarb Punch

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 ½-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.

Cooking & Recipes


about 2 quarts

Preparation Time: 

15 minutes

Start to Finish Time: 

25 minutes

Preparation Method

Add new comment