Sunday, July 06, 2008

Rhubarb Punch

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.

Rhubarb Punch
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.

4 comments:

Inkslinger said...

Not only is that a cool pic, but I love (LOVE) rhubarby things and I've never thought of (much less had!) rhubarb punch. This is on my must-try list.

Zeb said...

i like the picture too; the colors and the light from the window

ive been looking at soda siphons on ebay recently, i think this rhubarb punch would do well carbonated =)

Anonymous said...

is it too strong without adding the gingerale?

Nerine said...

I'm just not that keen on carbonation, but if you like it, then yes, it is good carbonated.

It's basically pureed stewed rhubarb without the ginger ale. More appropriate to put on your toast or between layer cakes than to drink. But I think it would taste good with other liquids added to dilute it and blend flavours. Maybe apple juice and/or raspberry juice would be good. Let me know if you try that.