I am told, there will be a Rhubarb Cook-off in La Pine, Oregon soon. I thought I would give you a few Rhubarb recipes to try and practice on. First will be a punch to sip on as you cook your Rhubarb dishes.
You will need a cooler and ice to cool it down, and how doesn't have a cooler full of something at a cook-off.
8 cups (about 2 pounds ) fresh or frozen rhubarb, thawed
6 cups of water
3½ cups grapefruit juice
2½ cups sugar
¼ cup llemon juice
1 quart ginger ale, chilled
In a deep, 12" Dutch oven, bring rhubarb and water to a boil, over 12 to 14 charcoals. Remove 2 or 3 charcoals; simmer, uncovered, 10 to 15 minutes or until rhubarb is VERY tender. Strain, reserving the water (juice) and discard pulp. Return rhubarb juice to the same Dutch oven; add the grapefruit juice, sugar, and lemon juice. Return the 2 or 3 charcoals, and bring to a boil; cook and stir until sugar is dissolved. Cool slightly. Place in a large punch bowl, cover and refrigerate until chilled. Just before serving, stir in ginger ale.
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I had a sheltered childhood when it came to food...meat and taters, everything vanilla, etc. Wasn't until I got older that I started experimenting with food. I've never had rhubarb, and yet it has it's own cook off, lol. I saw some at the store the other day, and may need to give them a try. Thanks Ron.
ReplyDeleteLove to help introduce new dishes and food to all the foodie friends out there.
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