This Amish rhubarb punch recipe is a sweet and tangy drink made with fresh rhubarb, citrus juices, and a splash of ginger ale. It's refreshing, lightly fizzy, and perfect for warm weather.
It's an easy make-ahead punch that's great for picnics and family get-togethers. The homemade rhubarb base gives it a fresh, from-scratch taste that you just can't get from store-bought drinks, and it can easily be doubled or scaled up to serve a crowd.
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Why You'll Love This Amish Rhubarb Punch
- Sweet and tangy flavor - The rhubarb and citrus balance perfectly for a refreshing, not-too-sweet drink.
- Lightly fizzy - The ginger ale adds just the right amount of sparkle.
- Easy to make ahead - The rhubarb base can be prepared in advance and chilled.
- Perfect for gatherings - This homemade rhubarb punch is great for picnics, potlucks, and family get-togethers.
- Easy to scale - Double or triple the recipe to serve a crowd.
How to Make Homemade Rhubarb Punch
- Cook the rhubarb: In a large saucepan, combine rhubarb, water, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer 10-12 minutes, or until the rhubarb is soft and the liquid is flavorful.
- It's ready when the rhubarb is very soft and falling apart.
- Strain and cool: Pour the mixture through a cheesecloth or a fine mesh sieve into a large bowl or pitcher, pressing lightly to extract all the juice. Discard the solids. (Unless you enjoy rhubarb as much as I do, in which case you'll eat it 😉 .) Let the rhubarb syrup/juice cool completely.
- Don't press too hard when straining, or your punch can turn cloudy - just gently press to get the juice out. To cool faster, place the bowl in the refrigerator or set it in a larger bowl filled with ice.
- Add citrus: Stir in the lemon juice and orange juice until well combined.
- Juicing tip: Roll each lemon on the counter to soften it, then cut in half and squeeze by hand or use a simple citrus juicer. Strain out any seeds before adding the juice.
- Chill: Refrigerate the punch base until ready to serve.
- Store the rhubarb punch base covered in the refrigerator for up to 4-5 days.
- Add fizz before serving: Just before serving, stir in the ginger ale for a refreshing, lightly fizzy finish.
- Taste and adjust as desired - add a little more sugar for sweetness or lemon juice for extra tang.
Tip: You can double or triple the recipe to serve a crowd. For larger batches, you may need to adjust the amount of ginger ale. Add to taste.
- Optional Serving Tips
- Serve over ice on hot days for extra refreshment.
- Garnish with lemon slices, fresh mint, rhubarb pieces, or strawberries for a pretty punch bowl presentation.
Variations & Substitutions
- Pineapple twist: Swap some of the orange juice for pineapple juice for a tropical note.
- Extra fizz: Use Sprite instead of ginger ale for a slightly sweeter, more sparkling punch.
- Less sweet: Reduce sugar in the base if you prefer a tarter drink.
- Citrus boost: Add a splash of lime juice along with lemon for extra brightness.
- Bottled lemon juice: (Fresh lemon juice is the best!) However, if you don't have fresh lemons, use approx. ¼ cup bottled Real lemon juice in place of 2 fresh lemons. Taste and adjust sugar if needed.
Frequently Asked Questions
Yes! Frozen rhubarb works perfectly. Simply thaw before cooking and proceed with the recipe. The flavor will be just as bright, and it's a great way to enjoy rhubarb even if you don't have a plant or can't find fresh. (I have a hard time growing rhubarb, and can't seem to find fresh around here either. 🙁 )
Keep the rhubarb base refrigerated for up to approximately 4 days. Add the ginger ale just before serving to keep the fizz.
*Keep it tightly covered so it doesn't absorb fridge odors.
*Give it a stir before using (natural settling can happen).
*If it starts to smell off or look cloudy beyond normal pulp, it's best to toss it.
Yes! After cooking and straining the rhubarb, you can freeze the base in freezer containers, zipper bags, or ice cube trays. When you're ready to serve, thaw it and stir in the ginger ale. This is a great way to enjoy rhubarb punch even if you don't have fresh rhubarb on hand.
Absolutely! Double or triple the recipe to serve a crowd. Just keep the ginger ale separate until serving and add it to taste.
A Little About Rhubarb
Rhubarb has always been a favorite in our family. My Amish mom had a huge rhubarb patch and even sold some of her harvest to the local grocery store. I love the bright, tangy flavor it brings to drinks and desserts - and I adore rhubarb custard pie, as well as almost anything made with rhubarb.
But I have to admit, I've never had much luck keeping rhubarb alive in my own garden! Luckily, even frozen rhubarb works beautifully in this punch, so you don't need a green thumb to enjoy this classic drink.
Did you know rhubarb is technically a vegetable, but we usually treat it like a fruit in desserts and drinks? Its tartness makes it perfect for sweet punch like this one.
More Amish Drink Recipes
This Amish rhubarb punch is a simple, refreshing drink that's perfect for spring and summer. Whether you stick to the classic recipe or try one of the variations, it's sure to be a hit at picnics, potlucks, or family gatherings.
Give this old-fashioned rhubarb punch a try, and if you experiment with your own twists, I'd love to hear how it turns out in the comments below! Thank you!
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Amish Rhubarb Punch Recipe
Ingredients
- 4 cups rhubarb, chopped
- 8 cups water
- 2 cups sugar
- Juice of 2 lemons (approx. ½ cup)
- 1 cup orange juice
- 1 cup ginger ale (or to taste)
Instructions
- In a large saucepan, combine the rhubarb, water, and sugar. Bring to a boil, then reduce heat. Cover and simmer approx. 10 minutes or until the rhubarb is soft.4 cups rhubarb, chopped, 8 cups water, 2 cups sugar
- Pour the cooked mixture through a cheesecloth or a fine mesh sieve into a large pitcher or bowl, pressing lightly to extract all the juice. Discard the solids.
- Let the rhubarb syrup cool completely.
- Stir in the lemon juice and orange juice until well combined.Juice of 2 lemons, 1 cup orange juice
- Refrigerate until ready to serve. Keep the punch refrigerated in a closed pitcher or container for up to 4-5 days.
- Stir in the ginger ale just before serving for a refreshing, lightly fizzy punch. Taste and add more as desired.1 cup ginger ale (or to taste)
Notes
- Double or triple the recipe for a larger crowd.
- Use fresh or frozen rhubarb.
- Sprite is a great substitute for ginger ale.
Anna
Oh how I LOVE this punch! So refreshing!