RHUBARB RECIPES - BBC GOOD FOOD
Celebrate spring and forced rhubarb season with a stalk of this bright pink vegetable to sweeten up your cakes, crumbles and savoury suppers
Provided by Good Food team
Number Of Ingredients 1
RHUBARB GIN RECIPE - BBC GOOD FOOD
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
Total Time 10 minutes
Prep Time 10 minutes
Yield makes 2 litres
Number Of Ingredients 3
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, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar
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RHUBARB GIN RECIPE - BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 10 minutes
Category Cocktails, Drink
Calories 63 calories per serving
From bbcgoodfood.com
Total Time 10 minutes
Category Cocktails, Drink
Calories 63 calories per serving
- 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!
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RHUBARB STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
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Reviews 4.4
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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RHUBARB STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
From tasteofhome.com
Reviews 4.4
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 37 minutes
Category Breakfast, Brunch, Desserts
Calories 238 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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Spring is finally on the horizon, along with plenty of luscious ingredients. Gloriously pink forced rhubarb is a favourite for pies and crumbles but also delicious in curries.
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