With its vibrant colour this drink is lovely and festive at Christmas time, and was one of my mother's many favoured recipes…she has so many, and I yet have to cook/convert them all.
I love this drink year round, but of course, seasonally is always best. Don't throw away the cooked rhubarb, use it in a pie or with custard, ice cream and/or whipped cream!
BENEFITS:
Rhubarb is rich in antioxidants and fiber, promoting digestive health and potentially reducing the risk of chronic diseases. Additionally, it contains vitamin K, supporting bone health and in the prevention of blood clotting.
Make sure you check out our fresh and tangy rhubarb recipes;
Rhubarb Raspberry and Black Pepper Mousse
Rhubarb, Raspberry and Lemon Puddings
Strawberry and Rhubarb Dessert Soup
Frothy Rhubarb and Strawberry Coconut Shake
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams rhubarb stalks , roughly chopped
- 150 Grams raw caster sugar or rapduara sugar BUY
- 1 vanilla bean slit lengthways BUY
- 500 Grams water
- 1-2 lemons juice and zest
Do
- 1
Place rhubarb, sugar, vanilla bean, water and lemon zest strips into Thermomix bowl and cook 10 min/80ºC/ Reverse/speed 1
- 2
Allow to cool in mixing bowl.
- 3
Add lemon juice and mix 5 sec/Reverse/speed 1
- 4
Strain through the basket into glass bottle.
- 5
Dilute with soda or mineral water as desired and serve over ice garnished with sliced limes/lemons.
More
Reserve cooked rhubarb for another recipe…such as this pie!
