Rhubarb Punch

Rhubarb photoOn the far end of their lush, weed-free, perfectly tilled garden, my grandparents grew the most beautiful rhubarb I have ever seen. Boosted by rotted cow manure, the stalks and leaves were enormous and resembled exotic tropical plants – hardly something that would grow in Wisconsin.

Rhubarb is a unique vegetable and doesn’t seem like it would be highly utilized in the kitchen. (Yes. It is a vegetable; not a fruit.) Well, my grandma was rhubarb crazy! She used it in pies, tortes, cakes, jams, breads, bars, and even punch. In fact, punch is my favorite use for rhubarb. The boiled down, strained rhubarb juice concentrate, combined with a splash of sour mixer, ginger ale, or lemon lime soda, has a pungent, tart, yet sweet flavor that must be experienced to be appreciated.

A rhubarb drink doesn’t sound like it would be tasty, does it? In fact, it sounds downright awful! Believe it or not, it is quite delicious… one of my favorite summertime beverages.

Rhubarb Punch

6-8 cups rhubarb (chopped)
1 cup sugar (or to taste)
4 cups water
12 oz. frozen lemonade
1 quart sour mixer, ginger ale or lemon lime soda

Cook the rhubarb and water until the rhubarb becomes soft and mushy. Strain juice from rhubarb. Add frozen lemonade and sugar. Stir and refrigerate. To serve, fill glass 2/3 with rhubarb concentrate and top off with soda. A fresh strawberry makes a nice garnish!

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7 thoughts on “Rhubarb Punch

  1. It is very yummy! Thanks for sharing. You will be proud – I planted some hosta’s today! There is just something about playing in the dirt!

  2. This sounds wonderful. I can’t wait to try this. We’ll have to ask for some chutes from Wendy’s mom this weekend.

    Signed, Big Fan of “A Simple Living Blog”

  3. Can you create a JFelton original using rhubarb and some of that Monster Mint you’ve grown? Can you add some distilled spirits? Can I come over and taste?

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