Rhubarb Punch

Fresh rhubarb simmered down and strained into a rosy, tart juice makes the base of this old-fashioned punch that tastes like spring in a glass.

Two pounds of chopped rhubarb cook in water for about ten minutes until the stalks collapse into a soft pulp. Straining through cheesecloth for at least two hours (overnight is even better) extracts a clear, ruby-pink juice while leaving the stringy fibers behind. Don’t press the pulp or the juice turns cloudy.

Sugar dissolves into the warm juice, and fresh orange and lemon juices layer citrus brightness over that signature rhubarb tang. The recipe leaves the citrus amounts to taste, which is the right move. Rhubarb varies wildly in sourness depending on the variety and time of harvest, so start with a squeeze of each and adjust.

Soda water goes in just before serving to keep the fizz alive. Pour it down the side of the pitcher gently rather than splashing it in, or you’ll flatten the bubbles.

Chef Tips

• Use the reddest rhubarb stalks you can find. Green stalks taste the same but produce a dull, brownish juice instead of that gorgeous pink color.
• Strain overnight in the fridge if you have time. The longer drip yields a clearer juice with more concentrated flavor.
• Chill the rhubarb juice base thoroughly before adding soda water. Warm juice will flatten the carbonation instantly.

Variations

• Rhubarb-ginger punch: Simmer a 2-inch piece of sliced fresh ginger with the rhubarb for a spicy, warming note.
• Sparkling wine version: Replace the soda water with Prosecco for a festive spring cocktail.
• Strawberry-rhubarb: Add a cup of hulled strawberries to the pot while simmering for a sweeter, fruitier punch.