By: Chef Erin Henry
For the Rhubarb Syrup:
6 cups chopped fresh rhubarb
1 cup white sugar
1 thumb-sized piece of fresh ginger, cut in half
1 cup water
For the Punch:
Ice and Rhubarb curls for garnish
Make the Rhubarb syrup: combine everything for the syrup in a medium saucepan and bring to a simmer on medium heat. Reduce heat to low and then cook, stirring occasionally, for about 1 hour.
Strain the mixture through a mesh strainer into a bowl and press the pulp with a wooden spoon to squeeze out any excess moisture. Discard the pulp and let the liquid cool to room temperature before using.
To make the punch, measure out 2 cups of rhubarb syrup into a large pitcher full of ice. Add the rum/brandy and apple slices and then stir well to combine. Pour in the soda and stir again, then serve in tall glasses filled with ice and garnished with a rhubarb curl!