Rhubarb Ginger Cooler Recipes

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

Ingredients

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 GINGER JAM

Rhubarb Ginger Jam image

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

Provided by Can_It_Rachael

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h15m

Yield 15

Number Of Ingredients 5

Ingredients

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

Steps:

Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g

GINGER RHUBARB CRISP

Ginger Rhubarb Crisp image

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

Provided by Mary Margaret Briggs

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 15

Number Of Ingredients 12

Ingredients

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

Steps:

Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g

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

Ingredients

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

Ingredients

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.

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