Raspberry-Rhubarb Collins Party Punch

I almost passed them over during the purge of my chest freezer last week: a bag of greyish-coloured chopped rhubarb and a solid lump of last year’s raspberries.

The fruits were encrusted with a layer of ice and most likely freezer burnt. I nearly tossed them in the bin, along with the other unwanted items from the recesses of my deep freezer, but I hesitated. Sure they were not as appealing as the fresh new rhubarb stalks that are pushing up in my garden, but what if I cooked them down for their juice? It was worth a shot.

Together with sugar, water and a splash of lemon juice, I simmered the rhubarb and the raspberries in a pot while I finished emptying my freezer. It wasn’t long before the concoction began to emit the intoxicating smell of raspberry-rhubarb pie, or something very similar. My taste-buds watered and I dipped a spoon in for a sample: tangy and sweet, it tasted of spring even after a year in hibernation.

I strained the bright red syrup through a coffee filter to keep it clear and stashed it away to cool. Obviously it would make a terrific base for a celebratory Mother’s Day sip, something along the lines of a Raspberry-Rhubarb Collins Party Punch.

Raspberry-Rhubarb Colins Party Punch

Whether you are brunching, lunching or picnicking on Mother’s Day, the occasion needs a special drink, particularly one with free refills. The elements for this Raspberry-Rhubarb Collins can be prepared in advance and kept chilled.

If you are the mum being celebrated, I recommend simply writing or printing up the mixing directions and handing them off to the nearest set of capable hands on Sunday. Then sit back and enjoy the afternoon – and your party punch.

Now that drinks are taken care of, why not try my Honey Whole-Wheat Strawberry Shortcakes to keep in the berry theme and make the day truly memorable? They are still one of my favourite desserts for Mother’s Day – or any day come spring.

Raspberry-Rhubarb Colins Party Punch

The fruit syrup replaces the sugar in a traditional Tom Collins drink; gin and soda water round out the punch. I’ve chosen to use lime juice instead of the usual lemon wedge, which pairs well with the hint of raspberry. Cheers!

Raspberry-Rhubarb Collins Party Punch

A pretty-in-pink party punch that is both tangy and sweet and screams of spring. Perfect for Mother's Day celebrations.
5 from 12 votes
Print Pin Rate
Course: Drinks
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 10 people
Calories: 196kcal
Author: Aimee


for the simple syrup

  • 2 cups chopped rhubarb
  • 1 cup frozen raspberries
  • 1 cup raw cane sugar
  • 1 juice of 1/2 lemon

for the punch

  • 2 cups gin
  • 1/2 cup fresh lime juice
  • 1 quart soda water
  • 3 cups ice
  • 1 lime sliced for garnish
  • 2 stalks rhubarb sliced for garnish (optional)


  • Place rhubarb and raspberries in a large pot. Pour in sugar and lemon juice. Top with 2 cups of water.
  • Bring to a boil, then simmer for about 15 minutes. Do not stir. Turn off heat and allow to infuse for an additional 20 minutes.
  • Strain the syrup through a fine mesh sieve lined with a clean tea towel, coffee filter or cheesecloth. Cool completely. Refrigerate until ready to use, up to 5 days.
  • To mix the punch, combine 2 cups raspberry-rhubarb syrup, gin, and fresh lime juice in a punch bowl or large pitcher. Pour in the soda water and tip in the ice. Add sliced lime and rhubarb and stir to combine.
  • Taste the punch and adjust to suit your liking. Tip in more rhubarb syrup if you like a sweeter punch. Serve well chilled.


Feel free to substitute strawberries for the raspberries or make the syrup with just rhubarb. It's your decision!


Calories: 196kcal | Carbohydrates: 24g | Sodium: 22mg | Potassium: 145mg | Fiber: 1g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 12.6mg | Calcium: 41mg | Iron: 0.2mg

Final thought: cleaning out one’s freezer leads to delicious results!
Cleaning and organizing your freezer should be a semi-annual occurrence at minimum, and de-icing your freezer will make it run more efficiently. Your freezer coils are embedded within the walls of the unit, and a thin (or thick) layer of ice between them and your food actually acts as an insulator and prevents your freezer from effectively cooling your newly inserted food.

I’ve taken care of the stray black bananas, used the random bags of bones and served up every homemade frozen dinner I had previously stashed. I’m ready to put away spring produce, like these 4 simple methods for freezing strawberries and other favourites. Let the berry season begin!

Are you host or guest on Mother’s Day?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. That’s too funny, I too am always hesitant to throw out frozen fruit. There is always a recipes to be made with them. I never thought of making a drink.. thanks for the idea. Always enjoy your blog!

  2. Kirsten says

    I keep shuffling around a bag of roasted beets and a bag of blanched green beans–thought they were peppers until last week–and really ought to do a deep freeze purge.
    But with a few weeks left to go before the CSA farm share season starts–and nothing but hopeful young plants in the garden, I hate to toss food!
    I love what you’ve done here–Happy Mother’s Day!

    • I know the feeling, Kirsten. What about pizza tonight? That’s always a good way to hide a less attractive ingredient. 😉

  3. So pretty!

  4. This is one of the loveliest recipes for punch I’ve ever seen. Love the rhubarb and raspberry combo. I’m a bit new to gin, and have been experimenting lately. Can’t wait to try this!

  5. Brilliant. Sounds so delicious!

    I just wrote about using something very different from the recesses of my freezer – turkey parts! 🙂

  6. This is SO pretty!! I would love that bowl of punch for Mother’s Day!

  7. SUCH a beautiful color for this drink!!! Love it!

  8. Cheri | Kitchen Simplicity says

    This is so pretty – perfect for Mother’s Day. And, it sounds so refreshing!

  9. What a lovely punch recipe! I must try it once our local rhubarb appears!

  10. 5 stars
    A friend of mine grows rhubarb in her garden – she made scones with it last year, but this definitely looks like more fun. Thanks for the idea.

  11. So pretty! I love that color!

  12. 5 stars
    Funny you should mention – I have some rhubarb occupying precious freezer space right now. And I *do* need to give it a seasonal cleanout…. which will go easier with a glass of punch in hand.

  13. 5 stars
    Such a great way to use rhubarb! And I’m loving these photos!

  14. Congratulations on your selection as Foodista’s Drink Blog of the Day!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In April alone, we had 26,382 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site 🙂

  15. I love that you turned something that first seemed less than appealing into something so pretty and tasty! I’ve never thought of using fruit like that for punch…I look forward to giving it a try soon. And I really look forward to rhubarb season and lots and lots of pies!

  16. Hi, does it have to be cooled outside of the fridge before you put it in the fridge? Or can you let it cool inside the fridge?

  17. Hi is the measurements in american cup or english cup?

    I try to convert the recipe to dl . ( Swedish fan)

    Regards Eva 🙂

  18. What could be substituted for gin? We don’t have any strong drinks in our house.

  19. 5 stars
    I just stumbled upon this recipe – made it ahead for a Friday night party. Now, I’m eating a lunch of waffles with the cooked rhubarb and raspberries that I strained the juice from on top. YUMMMMM! Gotta love a two-fer!

  20. I made this punch for 11lady friends and one husband taste tester. All enjoed it. Pretty and tasty.

  21. 5 stars
    Made the simple syrup late last night on an impulse. I had been eyeing last year’s leftover rhubarb for a few weeks now, wondering what to do with it.
    I haven’t made the punch yet, but I saved the leftover strained rhubarb and raspberries and had the compote on plain oatmeal this morning. Divine! Can’t wait for my Collins Punch tonight!

  22. where did you get that punch bowl?!

    • Hi Kelsey, It’s actually a repurposed trifle bowl. A fairly standard size/shape. I can’t remember where I got it but likely a Value Village/Goodwill thrift shop.

  23. Hi there,

    Thanks for sharing this lovely recipe. Do you think I could substitute vodka for the gin?


  24. 5 stars
    This raspberry rhubarb collins party punch recipe looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks for sharing!

  25. 5 stars
    Beautiful pink hue and delightfully refreshing!

  26. Susan Dubose says

    Brilliant and easy recipe. I used champagne rhubarb from the garden and result was a dark pink- almost red- colour which is beautiful! Making a second batch and would recommend this recipe.

  27. Richard Tunner says

    How pretty! Stunning pictures and punch, of course!

  28. Anthony Allen says

    Beautiful pink hue and delightfully refreshing!

  29. Christina [email protected] YourMindYourBody says

    Drinks for everyone. I should try this later for q snack. I will try to do this also on my birthday. It will turn my birthday into extra ordinary event if I will include this in my beverages.

  30. 5 stars
    This was sooooo good! Will definitely be making this again!

  31. Sophie Anderson says

    5 stars
    I’m hoping to make this this weekend. Who knew sparkling apple juice would be so far hard to find! Especially at this time of year. I may just have to use hard cider after all.

  32. 5 stars
    Rhubarb has always been one of my favourite summertime treats. I’ll have to try turning it into a boozy punch. Yum!

  33. 5 stars
    Oh my goodness!! So many amazing drinks to choose from 😉 I think I will start with Berry mint gin 🍹 amazing clicks!!

  34. 5 stars
    Gorgeous color! Love seeing something other than rhubarb pie! 🙂

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