Summer is here and it is hot on the East Coast! We had amazing weather all of last week, clear blue skies and hot sunny weather hovering around 30°C in the heat of the day. During the week, the kids and I have been spending our mornings on the beach while the temperature is still bearable, heading up to the house for lunch and a little quiet time, and then heading back to the beach for the afternoon when the sun isn’t as strong. Weekends aren’t much different with most our time spent lounging around on the sand, this time with Jana joining us. Yes I know, it doesn’t sound fair, living only a minute walk from beautiful sandy beaches and lovely ocean waters (72°F yesterday), but that is exactly the reason why I don’t mind putting up with the very long cold snowy winter and the soggy wet spring! In my mind nothing goes better with a hot sunny day than a deliciously cool refreshing cocktail. I am always on the look out for new ideas and recipes using ingredients I love, so when I saw this recipe for “Rhubarb Punch” on The Salty Dog's Blog I had to give it a try.
I love rhubarb as you’ll know form one of my previous blogs for rhubarb crisp, so this punch recipe definitely got my attention. I recommend making a big batch and keeping it chilled in the refrigerator at the ready. It's refreshing, with just the right balance of sweet and sour, and a pretty pink colour everything you hope for in a good rhubarb recipe.
Happy Cocktailing!
Please remember to drink responsibly!
Chef Ryan Skelton
Rhubarb Rum Punch
Recipe adapted from, The Salty Dog's Blog
5 cups (1250 mL) rhubarb, rinsed and chopped
5 cups (1250 mL) water
1 cup (250 mL) honey
1 small knob of fresh ginger, peeled
½ cup (125 mL) orange juice
1/3 cup (84 mL) lemon juice
Lime Wedges
Vanilla Citrus Sugar – see recipe below
Dark Rum
Ice Cubes
Gingerale
- Combine rhubarb, water, 2/3 cup honey, and ginger in a saucepan; cook until fruit is soft, about 15-20 minutes. Pour through cheesecloth, collecting strained juice in a bowl.
- Back in the saucepan; combine the strained juice and the remaining 1/3 cup of honey. Simmer together for 5 minutes. Let the mixture cool; add the orange and lemon juice. Chill in the refrigerator.
- To serve: Using a lime wedge, wet the lip of a glass and rim liberally with the vanilla citrus sugar. Add some ice and a shot of your favourite dark rum. Fill the remainder of the glass with equal parts of the rhubarb punch and gingerale and a squeeze of lime.
Vanilla Citrus Sugar
In a food processor or spice grinder combine: ½ cup granulated sugar, 1/3 fresh vanilla bean (split lengthwise) and 1 tsp each finely grated lemon and orange zest. Blend until well mixed and store in an airtight container out of sunlight.
TIP - The rhubarb punch can stand alone as a refreshing non-alcoholic cocktail. Simply follow the recipe for the punch omitting the rum and serve over lots of ice.
TIP - The leftover rhubarb can be mashed and mixed with sugar, a great substitute for traditional apple sauce. It can be served either warm or chilled and is great with grilled pork or poultry.
TIP – If you suddenly discover just as you are about to strain the punch that you don’t have cheesecloth, don’t panic, simply use a damp kitchen towel instead.
