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Quench your Thirst with a Rhubarb-Beverage-Recipe
Have you ever considered a rhubarb-beverage-recipe to try on a hot day or for serving at a party or any get-together? Do you think a drink made of rhubarb would be just too sour? Or, certainly kids wouldn't go for it? Take a look at the variety of choices there actually are. If you are an avid iced-tea drinker in the summertime, you will soon discover an iced-tea made with rhubarb is tastier and just as refreshing.
Don't forget the variety of fruits that can be used to enhance any slush or punch recipe. Not only is the rhubarb drink itself usually a gorgeous pink in color, the color of strawberries or oranges or lemons certainly will add to the visual appeal of your punch-bowl. Anything goes in a punch I think.
As for most rhubarb drinks, alcohol does not need to be
added. You may add it if the recipe calls for it of course,
but it can be left out and substituted for an additional
fruit taste with the rhubarb depending upon your preferences.
Fruity Substitute Ideas
You may want to leave the alcohol in for your granita or daiquiri, but for punch or slush you don't have to.
Each rhubarb-beverage-recipe is simple and not time consuming at all. And they certainly are not carved in stone. Depending upon your preference for the sour or the sweet, adjustments can be easily made to suit your tastes. Give some of them a try. You may find one or two or three
more recipes to add to your favorite drinks list in your
cookbook.
2 1/2 cups chopped rhubarb 2/3 cup white sugar 2 cups strawberries 1 1/2 cups lemon juice zest of 1 lemon 4 cups water
In a saucepan, simmer the rhubarb, sugar, water and lemon zest. Stir until sugar is dissolved and rhubarb tender - usually 10 minutes. Add 1 cup of strawberries and increase heat to boiling for 3 minutes. Let cool and strain into a pitcher. Add the lemon juice and remaining strawberries. Refrigerate and serve with lots of ice and a lemon wedge garnish.
Try some Rhubarb Iced Tea
RHUBARB LEMONADE 1 1/2 cups water Cook the above ingredients until rhubarb is tender. Strain and
refrigerate. Before serving, add 1 can frozen pink lemonade and
2 1/2 cups lemon-lime soda.
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