Strawberry Rhubarb Punch (Printable Version)
A gorgeous pink punch combining strawberry lemonade, homemade rhubarb syrup and club soda for festive spring gatherings.
# What You'll Need:
→ Punch Base
01 -
1 (52-oz.) bottle refrigerated strawberry lemonade
02 -
1 lb. fresh or frozen rhubarb, trimmed and cut into chunks
03 -
1 cup granulated sugar
04 -
1 (1-liter) bottle club soda, chilled
→ Garnishes
05 -
Fresh strawberries
06 -
Mint sprigs
07 -
Lemon slices
# Steps to Follow:
01 -
The night before serving, freeze 1/3 to 1/2 of the strawberry lemonade in a standard or mini Bundt pans to create decorative ice that won't dilute the punch.
02 -
Combine rhubarb, sugar, and 2 cups of water in a medium saucepan. Simmer until rhubarb is completely broken down, about 10-15 minutes. Allow to cool, strain, and chill until ready to use.
03 -
Just before serving, combine the remaining strawberry lemonade, club soda, and about half of the rhubarb simple syrup in a punch bowl. Taste for sweetness and adjust with more syrup if desired.
04 -
Add the strawberry lemonade ice rings to the punch bowl. Garnish with fresh strawberries, mint sprigs, and lemon slices before serving.
# Additional Notes:
01 -
This vibrant punch is ideal for Easter brunches or spring gatherings.
02 -
The rhubarb syrup can be prepared a day in advance for convenience.
03 -
If skipping the ice ring, serve with a bucket of regular ice on the side.