Rhubarb Cooler Recipes

OLD FASHIONED RHUBARB COBBLER

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.

RHUBARB COBBLER

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.

RHUBARB COOLER

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.

EASY RHUBARB COBBLER

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!

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.

RHUBARB DROP COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

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.