The Prettiest Pink Sips: Homemade Sparkling Rhubarb Punch

There is something special about the first harvest of rhubarb. While most people immediately reach for the pie crust, I think the best way to celebrate those vibrant stalks is in a chilled glass.

This Rhubarb Punch is the perfect balance of tart, sweet, and citrusy. It’s naturally a stunning blush pink, making it a showstopper for baby showers, Mother’s Day brunch, or just a sunny Saturday on the porch.

Why You’ll Love This Recipe

• From-Scratch Flavor: We make a quick rhubarb “concentrate” that beats anything you can buy in a store.
• Perfectly Balanced: The orange juice adds a sunny brightness that cuts through the tartness of the rhubarb.
• Make-Ahead Friendly: This punch actually tastes better after the flavors have a chance to mingle in the fridge.

Pro-Tips for Success

• The Color Secret: If you want a bright, vibrant pink, use the reddest rhubarb stalks you can find. If you prefer a sophisticated, pale gold look, use light-colored grape juice and greener stalks.
• Don’t Squeeze Too Hard: When straining your rhubarb, a gentle press is all you need. If you force the solids through the sieve, your punch might turn out cloudy.
• Garnish Like a Pro: Use a vegetable peeler to create long “ribbons” of raw rhubarb. Drop them into the pitcher for a high-end look!

This Rhubarb Punch has been a staple at our family gatherings for years, and it is just one of the many heritage-inspired treats you can find in our Recipe Box.

Looking for the perfect snack to serve alongside this tart and bubbly punch? These Old Fashioned Cornmeal Drops offer a wonderful savory-sweet balance that complements the fruitiness of the rhubarb perfectly.

The Recipe: Classic Rhubarb Punch

Yields: Approximately 10–12 servings

Ingredients

For the Rhubarb Base:

• 6 stalks Rhubarb (chopped, approx. 6 cups)
• 4 cups Water

For the Punch:

• 2 cups Rhubarb Juice (prepared above)
• 4 cups Filtered Water
• 1 ¾ cups Orange Juice
• 1 ¼ cups Grape Juice (white or light-colored)
• ½ cup Sugar (adjust to taste)

Instructions

1. Make the Rhubarb Juice

In a large pot, combine your chopped rhubarb stalks and 4 cups of water. Bring to a simmer over medium heat and cook until the rhubarb is very soft and falling apart (about 15–20 minutes).

Strain the mixture through cheesecloth or a fine-mesh sieve into a bowl. Press gently to extract the liquid, then discard the pulp.

2. Mix the Punch

In a large punch bowl or a 3-quart pitcher, combine 2 cups of your fresh rhubarb juice, the filtered water, orange juice, grape juice, and sugar. Stir well until the sugar is completely dissolved.

3. The Big Chill

Cover and refrigerate for at least 3 to 4 hours. For the best results, let it sit overnight! This allows the sharp tartness of the rhubarb to mellow into the sweetness of the fruit juices.

4. Serve

Serve over plenty of ice. Garnish with fresh orange slices, mint sprigs, or rhubarb ribbons for a beautiful finish.

Variation Tip: Want some bubbles? Replace the 4 cups of filtered water with chilled sparkling water or club soda just before serving!

The Prettiest Pink Sips: Homemade Sparkling Rhubarb Punch

This vibrant Rhubarb Punch is the ultimate thirst-quenching spring and summer drink. Combining the delightful tartness of rhubarb juice with the balanced sweetness of grape and orange juices, this punch offers a complex, multi-layered flavor that is far more interesting than standard lemonade or fruit punch. Simple to prepare with just five ingredients, it requires only a quick stir and a thorough chill before serving. It's perfectly suited for picnics, Sunday gatherings, or a refreshing afternoon treat. Serve it very cold for a bright, flavorful burst that captures the essence of the season.

Cuisine: American Courses: Drinks

Print Recipe

Pin Recipe

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Servings: 9

What You Need

Servings

• 6 Stalks Rhubarb
• 4 Cups Water
• 2 Cups Rhubarb Juice
• 1 ¹⁄₄ Cups Grape Juice (Use a white or light-colored grape juice if you prefer a less intense color.)
• 4 Cups Water (Use filtered water for the best taste.)
• ¹⁄₂ Cup Sugar (Adjust to your sweetness preference.)
• 1 ³⁄₄ Cups Orange Juice (Freshly squeezed or store-bought.)

Instructions

Make the Rhubarb Juice

1. In a large pot, combine your chopped rhubarb stalks and 4 cups of water. Bring to a simmer over medium heat and cook until the rhubarb is very soft and falling apart (about 15–20 minutes).
2. Strain the mixture through cheesecloth or a fine-mesh sieve into a bowl. Press gently to extract the liquid, then discard the pulp.

Mix the Punch

1. In a large punch bowl or a 3-quart pitcher, combine 2 cups of your fresh rhubarb juice, the filtered water, orange juice, grape juice, and sugar. Stir well until the sugar is completely dissolved.

The Big Chill

1. Cover and refrigerate for at least 3 to 4 hours. For the best results, let it sit overnight! This allows the sharp tartness of the rhubarb to mellow into the sweetness of the fruit juices.

Serve

1. Serve over plenty of ice. Garnish with fresh orange slices, mint sprigs, or rhubarb ribbons for a beautiful finish.

Keywords: Rhubarb Punch, Rhubarb Drink Recipe, Spring Punch, Non-Alcoholic Punch, Easy Rhubarb Recipes, Grape and Orange Punch, Old-Fashioned Punch, Summer Drinks, Spring Drinks, Party Punch, Homemade Punch, Rhubarb Juice, Refreshing Drink, Cold Punch, Fruit Punch