Spiced Rhubarb Cooler Recipes

SPICED RHUBARB SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.

SPICED RHUBARB

Steps:

• In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.

RHUBARB GINGER COOLER

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.

SIMPLE RHUBARB COMPOTE (REFINED SUGAR FREE)

Steps:

• Put all the ingredients in a small saucepan over a low heat. Start with 2 tbsp maple syrup or other sugar alternative and add more after cooking if needed.
• Stir well, cover the pan, and cook for 15 minutes, until the rhubarb is soften and broken down.
• Stir occasionally to stop it sticking.
• You can also roast the rhubarb if you prefer.

SPICED RHUBARB COOLER

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.

RHUBARB MINT COOLERS

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

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.

COOL RHUBARB ICED TEA

Steps:

• Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
• Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.