Rhubarb Shake Recipes

RHUBARB SMOOTHIE RECIPE

Steps:

• Using a blender, add your fruit to the bottom.
• Add ice and then top it off with your honey, milk, and pomegranate juice.
• Mix well until all ingredients are smooth.

RHUBARB SHAKE

Steps:

• Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)
• Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

RHUBARB SMOOTHIES AND SHAKES

Steps:

• RHUBARB BASE:.
• In a non-reactive medium saucepan, stir together sugar and orange juice.
• Stir in rhubarb and bring to boil over medium-high heat.
• Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
• Transfer to airtight container.
• Cool, cover and refrigerate for up to 1 week.
• FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:.
• Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
• Add some milk or frozen yogurt or ice cream for a thicker shake.
• Blend until mixed well.

RHUBARB MILKSHAKE

Steps:

• First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar.
• Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves.
• Let it cool for 10 minutes.
• Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined.
• Pour into tall glasses and enjoy!

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.