Strawberry Rhubarb Liqueur Recipes

STRAWBERRY RHUBARB SAUCE

Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY RHUBARB LIQUEUR

Strawberry Rhubarb Liqueur image

Favorite summertime refreshment. Given to me by a friend at a yearly biker rally where we have a competition for best homemade liqueurs determined by which bottles disappear fastest. This recipe has won 3 straight years in a row.

Provided by Wayfinder

Categories Beverages

Time 40m

Yield 4 quarts

Number Of Ingredients 6

Ingredients

7 lbs rhubarb
3 (16 ounce) packages frozen strawberries
22 cups water
4 cups sugar
8 tablespoons Strawberry Koolaid
2 cups Everclear alcohol

Steps:

Cut rhubarb and mix with strawberries and 14 cups of water in large stockpot.
Boil for 30 minutes then strain off mash.
Dissolve in sugar and let cool.
Mix 4 cups prepared rhubarb juice with 2 cups water,2 T koolaid and 1/2 cup Everclear.
Repeat until juice is gone.

Nutrition Facts : Calories 1059.9, Fat 2, SaturatedFat 0.4, Sodium 79.7, Carbohydrate 267.1, Fiber 21.4, Sugar 223.8, Protein 8.6

RHUBARB LIQUEUR

Rhubarb Liqueur image

Make and share this Rhubarb Liqueur recipe from Food.com.

Provided by dicentra

Categories Beverages

Time 20m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

6 tablespoons sugar
1/4 cup water
1 1/2 lbs rhubarb, coarsely chopped
3 cups vodka
1/2 cup Grand Marnier or 1/2 cup other orange-flavored liqueur

Steps:

Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool.
Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir.
Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.

Nutrition Facts : Calories 98.8, Fat 0.1, Sodium 1.8, Carbohydrate 5.3, Fiber 0.6, Sugar 4.2, Protein 0.3

RHUBARB AND STRAWBERRY ICE CREAM

Rhubarb and Strawberry Ice Cream image

Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

Ingredients

1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
3/4 cup plus 2 tablespoons sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
1/2 cup milk
2 tablespoons kirsch

Steps:

Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

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