Easy Rhubarb Tonic Food

EASY RHUBARB TONIC

Easy Rhubarb Tonic image

Mix this unique tonic made from a springtime vegetable into cocktails or club soda for an unusual refreshment.

Provided by NANCY PICKERIGN

Categories Drinks Recipes

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

2 cups rhubarb, cut into 1-inch pieces
½ cup white sugar
⅛ teaspoon baking soda
¼ cup hot water

Steps:

Heat a pot of water to boiling. Place a metal or glass bowl on top, with the bottom of the bowl just above the boiling water. Add rhubarb and cook for 25 minutes without stirring.
Meanwhile, dissolve sugar and baking soda in hot water in bowl, stirring now and then.
Pour sugar mixture over the steamed rhubarb in the bowl and cook over boiling water another 2 to 3 minutes.
Pour rhubarb mixture through a mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Store in the refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 28.1 mg, Sugar 17.1 g

RHUBARB GIN AND TONIC RECIPE - (4.2/5)

Rhubarb Gin and Tonic Recipe - (4.2/5) image

Provided by SippitySup

Number Of Ingredients 6

Ingredients

1/2 teaspoon bitters, preferably rhubarb but angostura is fine too
1 scoop ice cubes
1 ounce gin
1 ounce rhubarb juice*
1 teaspoon rhubarb infused simple syrup**
1 stalk rhubarb for garnish

Steps:

Pour bitters into a Collins style glass, swirl to coat and discard the excess. Fill the glass ½ way with ice cubes. Combine gin, tonic, rhubarb juice and simple syrup. Stir. Garnish with rhubarb and or lemon verbena *Recipe for rhubarb juice can be found here: http://www.sippitysup.com/recipe/rhubarb-juice/ **Recipe for rhubarb simple syrup can be found here: http://www.sippitysup.com/recipe/rhubarb-simple-syrup/

RHUBARB GIN

Rhubarb gin image

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

Provided by Diana Henry

Categories Cocktails, Drink

Time 10m

Yield makes 2 litres

Number Of Ingredients 3

Ingredients

1kg pink rhubarb stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin

Steps:

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.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

Nutrition Facts : Calories 63 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar

RHUBARB CRUNCH

Rhubarb Crunch image

"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
TOPPING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Few drops red food coloring, optional

Steps:

In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

Nutrition Facts :

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