HEALTHY RHUBARB RECIPES RECIPES

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RHUBARB RECIPES - BBC GOOD FOOD



Rhubarb recipes - BBC Good Food image

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



Rhubarb gin recipe - BBC Good Food 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

Total Time 10 minutes

Prep Time 10 minutes

Yield makes 2 litres

Number Of Ingredients 3

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, 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
  • 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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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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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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