Pink Rhubarb Punch Recipe: How to Make It

Pink Rhubarb Punch Recipe: How to Make It

Instructions Wash and trim the rhubarb, and cut into ½-inch pieces. Cook in a heavy saucepan with water and cinnamon over moderate heat, covered, for 10 minutes. Strain juices and discard rhubarb. Stir in the sugar. Chill; then add remaining ingredients and serve over ice. Yield: Makes about 2 quarts. Category Beverages Course Other Source

15 Zucchini Recipes to Make this Summer. Zucchini is one of our favorite go-to seasonal vegetables. When the garden is full of zucchini, these recipes make it easy to enjoy in a variety of ways. From fried zucchini to zucchini bread to zucchini roll-ups, you won’t be able to grow zucchini fast enough to enjoy these delicious zucchini recipes.

How do you make rhubarb punch at home?

Wash and trim the rhubarb, and cut into ½-inch pieces. Cook in a heavy saucepan with water and cinnamon over moderate heat, covered, for 10 minutes. Strain juices and discard rhubarb. Stir in the sugar. Chill; then add remaining ingredients and serve over ice. Makes about 2 quarts.

What kind of Punch is rhubarb and blush?

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio

What kind of soda to serve with rhubarb punch?

Serve mixed with lemon-lime soda, if you like. Refreshing rhubarb punch is great served in a big glass of ice on a hot day. This recipe makes a big batch so you can keep plenty on hand. Serve mixed with lemon-lime soda, if you like.

Can You Make Lemonade out of frozen rhubarb?

Chill, covered, at least 1 hour. Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks. If using frozen rhubarb, thaw before proceeding with the recipe.

Pink Rhubarb Punch

Instructions To make the rhubarb syrup, wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with enough water to cover over moderate heat, covered, 10 minutes or until rhubarb is soft and pulpy. Let cool. Strain juices and discard rhubarb. Stir in sugar until dissolved. Chill.

Drain, reserving liquid (save rhubarb for another use). , In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. , Just before serving, pour into a punch bowl and stir in ginger ale.

The list is endless, but one of my favorite things to make when rhubarb is plentiful is this lovely, pink-hued rhubarb syrup. Mix with club soda to make a refreshing drink: about one part syrup to 3 parts club soda. Serve over ice, garnished with a lime wedge. Rhubarb bellinis!

Directions. In a pan, combine the sugar, water and the rhubarb. Cook over medium heat, and when mixture begins to simmer, turn to low, and simmer, uncovered for about 10 minutes, or until the rhubarb is tender. Remove mixture from the heat, and chill. Transfer the mixture to a food processor or a blender, and process to liquefy.

Ingredients (makes about 700 ml/ 24 fl oz) 1 bottle of gin (700 ml/ 24 fl oz) 3 to 4 rhubarb stalks, thinly sliced (300 g/ 10.6 oz) 2-inch piece of ginger, thinly sliced (43 g/ 1.5 oz) 1 vanilla pod, split Optional: Stevia drops or Allulose, to taste Instructions Slice the rhubarb and the ginger. Cut the vanilla pod lengthwise to split and open.

Pink Rhubarb Punch Recipe

Pink lemonade isn’t just for the strawberries and raspberries. Rhubarb can lend its blush to the summer standby, too, joining forces here with rosemary for a drink that is leagues beyond the powdered stuff from a can. Get the recipe here.

Lemons, limes, and orange slices make wonderful garnishes for any punch bowl. Sprigs of mint or cherries, or pineapple slices are nice as well for the punch or a tall glass. PINK PUNCH. 4 cups rhubarb chopped 3/4 cup sugar 2 1/2 cups water 1 small can of frozen pink lemonade 1 can ginger ale Cook the sugar, water, and rhubarb until soft.

In a small pitcher, combine the Ruby Rhubarb Syrup, tequila, orange liqueur, lime juice, and orange juice. Stir. Divide mixture evenly between the four prepared glasses, just a bit more than 1/2 cup per glass. Fill glass with crushed ice to fill the glass 2/3 of the way. Top with club soda to almost fill the glass.

Rhubarb & elderflower cake. 24 ratings. 4.9 out of 5 star rating. Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece! 1 hr and 35 mins. Artboard Copy 6.

A proper party deserves a punch. This fun slushy punch is a perfect excuse to get out the punch bowl. It is popular with kids and adults alike. It has the perfect balance of sweet and tangy and keep you cool and happy. We love making punch at a party. A lot of times we end up making a large batch of sherbet punch in a large beverage dispenser.

Rhubarb Punch Recipe

Get the Recipe:Rhubarb Jam Bars. Rhubarb Gelatin with Cream. This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.) Get the Recipe:Rhubarb Gelatin with Cream. Grandma’s Strawberry-Rhubarb Pie. If you’re a fan of good, old-fashioned pie, you’ll love this recipe.

Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink 10 mins Easy

Chop rhubarb into 1-inch pieces and place in a small saucepan with enough water to cover. Bring to a boil, then simmer for about 20 minutes until rhubarb is soft and you have a nice pink juice. Strain and let cool. Measure out 2/3 cup of juice for the curd. (Use the leftover pulp in yogurt or dry it into fruit leather.

With a strainer or spoon, immediately remove from the boiling water, and place in the cold water to cool. 30 seconds is the optimum time for cooling as well. Thoroughly drain the chopped vegetables and pat the stalks dry. Then seal them in an airtight plastic bag, and place in the freezer for long-term storage.

Pink Rhubarb Punch Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio

Oh So Refreshing Rhubarb Punch Recipe

In saucepan over low heat, stir together sugar and water until the sugar is completely dissolve. Set aside to cool a bit. Pour lemon juice, and sugar water into a half gallon pitcher. Add ice. Stir in grenadine to taste. Store in refrigerator until ready to serve.

Most rhubarb recipes involve baking, so this is something different. It's seasonal, simple and straightforward but also an absolute delight. If you belong to a CSA, shop at a farmer's market or are simply just drawn to that bright pink, mysterious vegetable this time of year, here is your new go-to seasonal cocktail recipe.

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

Rhubarb’s tartness mixes with more than just sweet and fruity flavors: it also plays well with floral and spice notes. In this recipe, it mingles with bergamot-laced earl grey, star anise, and vanilla bean, for an iced tea that has layers of complexity. Get the recipe here. 7. Rosemary Rhubarb Lemonade

Simmer the rhubarb with little water and sugar until it becomes soft. To add a punch, try apple juice or another fluid besides water to make it interesting. Once the rhubarb is soft and the sauce is creamy, serve it as it is or use an immersion blender to make it into a puree.

Rhubarb Punch Recipe -- Yankee Magazine

For a little extra heat, use up to 1/4 teaspoon of red pepper. You can try 1 1/2 teaspoons za'atar spice blend as a substitute for fresh thyme, but skip ground thyme because it lends a dirt-like taste. Serve with raw carrot slices, cucumber slices, pita bread, or rice crackers for scooping. 10 of 53. View All.

Try the pink gin both ways so you can see the difference for yourself. Express the oils of a lemon peel over the drink and drop the peel in if you like. Add 1 dash of Angostura Bitters to a mixing glass filled with ice. Swirl this bittered ice and water around in a cocktail glass. Dump out the water, leaving the glass with a bitters rinse.

Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb. STEP 2. After 24 hrs, add the gin, seal and shake everything around.