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Watermelon, orange and rhubarb punch

Australian Gourmet Traveller recipe for watermelon, orange and rhubarb punch.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 10 mins cooking
Watermelon, orange and rhubarb punch
Watermelon, orange and rhubarb punch

This is an excuse to break out the melon baller. The watermelon balls are the fruit and the ice - cool, huh! You'll need to begin this recipe a day ahead.


  • 1 seedless watermelon (about 7kg)
  • 750 ml orange juice (3 cups)
  • 12 rhubarb stalks, thinly sliced
  • 55 gm raw sugar (¼ cup)
  • 150 ml green ginger wine
  • 150 ml gin
  • 150 ml Cointreau
  • To serve: tonic water


  • 1
    Juice half the watermelon in a juicer, or process in a food processor then strain, and refrigerate until required. Scoop melon balls from remaining watermelon with a melon baller, place on a tray and freeze overnight.
  • 2
    Combine rhubarb, sugar and 250ml orange juice in a saucepan, bring to the simmer over medium heat and cook until rhubarb is just tender but still holding its shape (8-10 minutes), then refrigerate until required.
  • 3
    Combine watermelon juice, frozen watermelon balls and poached rhubarb in a punch bowl with remaining orange juice, ginger wine, gin and Cointreau. Top up with tonic water to taste and serve.
  • Author: Rodney Dunn