SERVES 10
SKILL LEVEL: EASY
COOK TIME: 10 MINS.
PREP TIME: 10 MINS.
COST: $
One of my favorite times of the year is late spring when the roses are in bloom, the strawberries are dark red, and pucker-your-mouth rhubarb is in season. I don’t know where rhubarb would find a place in life if it didn’t go so well with strawberries. It just goes to show you that it’s important to have a good sidekick—in life and in your glass. So fire up the grill for the first barbecue of the year, and while you’re waiting for the coals to reach perfection, kick back with this tangy, fizzy drink. This recipe doesn’t call for any alcohol. I suppose you could add some gin, or vodka, or tequila, but it’s nice to have a special, fun drink for the teetotalers in the crowd (like me).
8 cups fresh rhubarb, chopped
2½ cups sugar
2 cups pineapple juice
¼ cup lime juice
1 pint strawberries, hulled and chilled
6 cups ginger ale
1. In a Dutch oven, bring the rhubarb and 2 quarts water to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Strain, reserving liquid.
2. In a large bowl, dissolve the sugar in 2 cups boiling water. Stir in the pineapple and lime juices. Stir in the reserved rhubarb liquid and refrigerate until chilled.
3. Just before serving, pour into a punch bowl, add the strawberries, and stir in the ginger ale.