It’s rhubarb season, it’s strawberry season. Let’s make something other than pie!
While the first thing that might come to mind is a pie or a crisp, these spring crops also combine beautifully to make a refreshing beverage that is a little sweet, a little tart, and quite pretty.
This is a variation on my fairy punch, the addition of hibiscus tea makes this a little lighter than the original, while still keeping the flavor.
This punch is perfect to bring along on a picnic or enjoy at a cookout or other gathering. It is quick to make, and you can store it in the refrigerator for a week, if it lasts that long.
Put a kettle of water on, and heat to just before the boiling:
- 1-quart water
In a heat-proof pitcher, add the water to:
- Four hibiscus tea bags, or loose equivalent
Let this steep for five minutes. Remove the bags and set aside.
In a saucepan over medium high heat, combine:
- 4 cups rhubarb, about a pound, chopped
- 8 ounces strawberries, chopped
- 1 cup sugar
- Pinch of salt
- One more quart of water
Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Strain, cool, then add:
- 2 tbsp. lemon juice
- The reserved hibiscus tea
To serve, drink as is over ice, or add sparkling water or club soda. A spring of mint is nice here too.
Strawberry Rhubarb Lemonade
Just mix the punch with lemonade half and half, or whatever proportion you like.
To make a punch for a crowd, double the recipe and add a quart of orange juice. Mix with ginger ale, and float strawberry and lemon slices in the punch.
© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.