This refreshing Rhubarb 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.
Wash and trim the rhubarb, and cut into ½-inch pieces. Cook in a heavy saucepan with water and cinnamon over moderate heat, covered, for 10 minutes. Strain juices and discard rhubarb. Stir in the sugar. Chill; then add remaining ingredients and serve over ice.