RHUBARB COOLER

RHUBARB COOLER
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Recipe 2
  • CourseDessert
RHUBARB COOLER
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe 2
  • CourseDessert
Ingredients
  • In a saucepan combine:
  • ½ to 3/4 cup sugar to taste
  • ½ cup water
  • 4 cups raw rhubarb cut up in 1 inch chunks
  • ¼ cup fresh ginger washed and cut into chunky coin slices
Instructions
  1. Heat to a boil, then reduce heat and simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
  2. When cooled, strain juice from pulp.
  3. Refrigerate. To serve, fill glass 1/3 full of syrup, add ice and water, tonic water, or ginger ale.
Terri's Notes

- Go ahead and freeze the rhubarb juice base to enjoy all year around. Just thaw, mix and enjoy! - Great way to use up the larger or late season stalks of rhubarb.

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