Rhubarb Mint Coolers Recipes

RHUBARB MINT COOLERS

Rhubarb Mint Coolers image

Categories Non-Alcoholic Mint Spring Summer Shower Rhubarb Party Gourmet Drink

Yield Makes about 5 cups

Number Of Ingredients 5

Ingredients

1 pound trimmed rhubarb
5 cups water
1 cup sugar
1/4 cup packed fresh mint leaves
Garnish: fresh mint sprigs

Steps:

Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days.
Serve coolers over ice in glasses, garnished with mint sprigs.

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 MINT TEA

Rhubarb Mint Tea image

A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 7

Ingredients

4 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen raspberries
2 packages (3/4 ounce each) fresh mint leaves
3 quarts water
4 black tea bags
2 cups sugar
12 mint sprigs

Steps:

In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

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