Rhubarb Drink Recipes
RHUBARB DRINK
This is a simple recipe I cut from a newspaper years ago and is great for when you have more rhubarb than you know what to do with.
Provided by Bonita Hester
Categories Beverages
Time 10m
Yield 1-100 liters
Number Of Ingredients 2
Steps:
- Take the cut-up rhubarb, put it in freezer bags and freeze it.
- Remove the rhubarb from the freezer as you need it and place it in a colander or large strainer.
- Let it sit over a bowl and as it thaws, the juice will drip into the bowl.
- (Give it a little squeeze to get all the juice.) Sweeten to taste with sugar syrup (or non-sugar sweetener if you choose).
- You may also want to cut it down with water, soda, or whatever.
- Enjoy!
Nutrition Facts :
THE SHRUBARB COCKTAIL
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.
Provided by Matt Duckor
Categories Gin Ginger Cocktail Rhubarb Drink Picnic
Yield Makes 1 cocktail
Number Of Ingredients 9
Steps:
- For the ginger-rhubarb shrub:
- Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
- For each cocktail:
- Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
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