Rhubarb and Hibiscus Punch

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.

Party Punch

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.