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Watermelon, orange and rhubarb punch

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

By Rodney Dunn
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
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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.
  • undefined: Rodney Dunn