Rhubarb Punch

Pink rhubarb punch is no shrinking violet. It demands a centerpiece spot with its hot-pink hue and glossy slices of floating fruit. The base starts with rhubarb—simmered until it gives up all its tart, floral sharpness—then gets hit with pineapple juice, lemon juice and just enough strawberry gelatin to dial up the color and the bounce. You chill that mix until it’s fridge-cold and practically glowing, then crown it with fizzy ginger ale.

This punch is a power move for baby showers, brunches, backyard parties—basically any gathering where you want to casually impress. You don’t need a juicer, a cocktail shaker or any bartending skills. Just a Dutch oven, one bowl and something cute to serve it in. You can garnish your punch with lemon wheels or not. Either way, it brings the sparkle.

Rhubarb Punch Ingredients

• Rhubarb
• Water
• Sugar
• Strawberry gelatin powder
• Boiling water
• Pineapple juice
• Lemon juice
• Ginger ale
• Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons

Directions

Step 1: Simmer the rhubarb and water

In a Dutch oven, bring the rhubarb and water to a boil. Reduce the heat, then let it simmer, uncovered, for 10 minutes. Drain the pot, reserving the liquid for Step 2 (save the rhubarb for another use).

Step 2: Mix the juices and gelatin

In a large bowl, dissolve the sugar and gelatin powder in the boiling water. Stir in the pineapple and lemon juices. Stir in the reserved rhubarb liquid, then refrigerate until chilled.

Step 3: Add the ginger ale and garnish

Just before serving, pour the mixture into a punch bowl and stir in the ginger ale. If desired, garnish with fruit.

How to Store Rhubarb Punch

Store any leftover pink rhubarb punch in the refrigerator in a sealed food storage container or a pitcher with a tight-fitting lid. If you’re making it ahead, for the best flavor and fizz, wait to stir in the ginger ale until just before serving. If the punch has already been mixed with ginger ale, try to enjoy it while it’s still bubbly.

Rhubarb Punch Tips

How can I make pink rhubarb punch into an alcoholic drink?

To make pink rhubarb punch with alcohol, swap in chilled prosecco, cheap champagne or sparkling rosé instead of the ginger ale just before serving.

Can I make pink rhubarb punch ahead of time?

You can make pink rhubarb punch in advance by preparing everything except the ginger ale. Store the base in a food storage container in the fridge for up to two days, then add the ginger ale just before serving.

What snacks go well with pink rhubarb punch?

Snacks that pair well with pink rhubarb punch include salty or creamy finger foods like cheese cubes, tea sandwiches, puff pastry appetizers or homemade Chex mix. The punch’s sweet-tart flavor balances out savory bites beautifully.