At a recent work related luncheon, hosted in someone’s beautiful home, on one of the first warm days, I tried rhubarb punch. The staff carried it out in beautiful glass pitchers, and poured it into large cut glass goblets while chatting about how to make it. It was the perfect accompaniment for salad and smoked salmon. It was unique and evoked a picnic charm to lighten up the event, which started out a little stiff. I made some yesterday for Canada Day.The luncheon rhubarb punch was more of a light pink than mine is, because they used regular ginger ale (in the green bottle), whereas I used Sussex Golden ginger ale. I left it in pitchers covered in the fridge with Saran wrap and have found the fizz wears off agreeably. All measurements are approximate.
6 C chopped rhubarb
1/3 C sugar
4 Tbsp orange juice
2 L ginger ale
1. Stir the rhubarb with sugar and juice in a medium pot.
2. Bring to a boil and turn down to a busy simmer. Allow to cook for approximately 40 minutes, or until the rhubarb is quite soft and broken down. Allow to cool.
3. Puree the rhubarb in a blender until there are no chunks left. There should be about 1.5-2 C of puree.
4. Mix the ginger ale and rhubarb concentrate in a large bowl or pot. Allow to sit for an hour or more.
5. Strain the mixture through a fine mesh sieve. You may have to spend some time pressing the punch out of the pooled concentrate in the sieve.
6. Chill and serve.