Rhubarb Cooler Recipes

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RHUBARB COOLER



Rhubarb Cooler image

"I've shared this recipe with many people who tell me it's one of the best beverages they've ever had," affirms Hazel McMullin of Amherst, Nova Scotia. "It's an attractive and fizzy refresher."

Provided by Taste of Home

Time 30m

Yield 3 quarts.

Number Of Ingredients 8

3 pounds fresh or frozen rhubarb, chopped (about 10 cups)
2 quarts water
1 tablespoon grated orange zest
2 cups sugar
1/2 cup lemon juice
1/2 cup orange juice
1/8 teaspoon salt
6 cups lemon-lime soda, chilled

Steps:

  • In a Dutch oven, bring rhubarb, water and orange zest to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth; discard pulp. , Return liquid to the pan. Stir in the sugar, lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled., To serve, pour 2/3 cup rhubarb mixture over ice; add 1/3 cup soda.

Nutrition Facts :

RHUBARB COBBLER



Rhubarb Cobbler image

My family really loves this recipe. Hope you have good luck with it!

Provided by J. Saunders

Categories     Desserts     Cobbler Recipes     Rhubarb Cobbler Recipes

Time 20m

Yield 9

Number Of Ingredients 14

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, beaten
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
  • In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
  • In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
  • Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g

OLD FASHIONED RHUBARB COBBLER



Old Fashioned Rhubarb Cobbler image

My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!

Provided by Rae

Categories     Desserts     Cobbler Recipes     Rhubarb Cobbler Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

3 cups chopped rhubarb, or to taste
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb into the bottom of a 9x13-inch baking dish.
  • Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
  • Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
  • Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g

EASY RHUBARB COBBLER



Easy Rhubarb Cobbler image

This is an easy cobbler to put together and one I have been making for years, I find that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1/2 cup half-and-half cream or 1/2 cup full-fat milk

Steps:

  • Set oven to 375 degrees F.
  • Grease a 9-inch baking dish.
  • Mix the rhubarb and 1 cup sugar, and place in the baking dish.
  • To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
  • Cut in the cold butter to make a crumbly mixture.
  • In a small bowl, whisk/combine the egg and half and half cream.
  • Add to the dry ingredients; stir with a fork to create a stiff batter.
  • Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
  • Bake for 35-40 minutes.
  • Serve warm topped with ice cream.
  • Delicious!

Nutrition Facts : Calories 595.5, Fat 20.6, SaturatedFat 12.4, Cholesterol 98.3, Sodium 589.6, Carbohydrate 97.7, Fiber 3.5, Sugar 61, Protein 7.9

RHUBARB MINT COOLERS



Rhubarb Mint Coolers image

Categories     Non-Alcoholic     Mint     Spring     Summer     Shower     Rhubarb     Party     Gourmet     Drink

Yield Makes about 5 cups

Number Of Ingredients 5

1 pound trimmed rhubarb
5 cups water
1 cup sugar
1/4 cup packed fresh mint leaves
Garnish: fresh mint sprigs

Steps:

  • Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days.
  • Serve coolers over ice in glasses, garnished with mint sprigs.

APPLE & RHUBARB COOLER



Apple & rhubarb cooler image

Enjoy our sophisticated apple & rhubarb cooler. Made with ginger syrup and served with a rosemary garnish, it's a good alcohol-free party option

Provided by Good Food team

Categories     Drink

Time 5m

Number Of Ingredients 6

ice
25ml cloudy apple juice
1 tsp apple cider vinegar
1 tsp of the syrup from a jar of stem ginger
100ml sparkling rhubarb soda
1 rosemary sprig, to garnish

Steps:

  • Fill a tumbler with ice, then pour in the apple juice, cider vinegar, stem ginger syrup and stir. Slowly top up with the sparkling rhubarb soda.
  • Stir again with a sprig of rosemary and leave it in the drink as the garnish.

Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar

RHUBARB GINGER COOLER



Rhubarb Ginger Cooler image

Provided by Maggie Ruggiero

Categories     Fruit Juice     Non-Alcoholic     Ginger     Spring     Healthy     Rhubarb     Gourmet     Drink

Yield Makes 12 drinks

Number Of Ingredients 5

1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
2 1/2 cups cold water
1 3/4 cups sugar
3 tablespoons coarsely chopped peeled fresh ginger
About 2 cups sparkling water

Steps:

  • Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
  • Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
  • Serve syrup in glasses over ice with a splash of sparkling water.

SPICED RHUBARB COOLER



Spiced Rhubarb Cooler image

Delicious in the summer. You can use rhubarb from later in the season since you are just using the 'essense' of the stalks.

Provided by Rich Harrington

Categories     Beverages

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup sugar
1 cup water
2 lbs rhubarb
3 cups water
1 cinnamon stick
4 whole cloves
1/8 teaspoon mace
2 tablespoons lemon juice
1/2 cup orange juice
2 cups ginger ale

Steps:

  • Make a simple syrup by combining sugar and 1 cup water in a saucepan; stir over heat until sugar is dissolved.
  • Bring to boiling point, let boil without stirring about 7 minutes.
  • Let cool.
  • Meanwhile, cut rhubarb in small pieces; do not peel.
  • Add 3 cups water and spices; simmer over low heat until tender.
  • Strain out rhubarb stalks, pressing to release all liquid.
  • Discard cooked stalks.
  • Add cooled syrup and fruit juices; chill.
  • Pour over ice in a pitcher or tall glasses; add ginger ale.

Nutrition Facts : Calories 199.2, Fat 0.4, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 49.9, Fiber 2.8, Sugar 43.9, Protein 1.5

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