I am very excited to announce that I am hereby dubbing this week A Week of Rhubarb. This is a little program that I am going to be doing on my blog all throughout the summer to celebrate all the delicious fresh fruits and vegetables that are finally available.
One week it will be a week of rhubarb recipes I’ll be sharing with you, another week it will be a week of cherry recipes, so on and so forth.
I’ve been working very hard the past 3 weeks to try, test, and put together a collection of 7 rhubarb recipes for every day of the week this week. I was very pleased with the results! I had a lot of fun finding 7 yummy rhubarb recipes and even more fun eating the finished results! Rhubarb just has this fantastic flavor unlike any other fruit or vegetable. It’s great for baking or for making different sauces. Most of the recipes I’ll be posting were made with fresh rhubarb from our garden, you can use frozen (but thawed) rhubarb, but if you want the best flavor, I would strongly recommend using fresh. If you’re using fresh, be sure to always thoroughly wash rhubarb stalks before use.
Anyway, I’m so looking forward to sharing my favorite rhubarb recipes with you! I will be posting the recipes once a day, every day for a week. Be sure to come back and check daily for your new rhubarb recipe! If you have any suggestions, comments, or tips on cooking with rhubarb, I’d love to hear them! If you have a certain recipe you’d like to see, just let me know and I’ll see what I can do 😉
Now without further ado, I present the first recipe in A Week Of Rhubarb:
Fizzy Rhubarb Punch:
This punch is just bursting with all kinds of fruity flavor! It makes enough to quench the thirst of a crowd and would be perfect for any kind of summer get-together.
One thing though, be sure NOT to add the sparkling water until just before you serve it, otherwise it won’t be fizzy. TIP: To save time on the morning of your graduation party or whatever, prepare all the ingredients, except the sparkling water, the night before and chill in the fridge until morning. Once you’re ready to serve it, mix in the sparkling water, add some ice, and sip away!
- 3 cups fresh rhubarb, diced
- 1/4 cup maple syrup
- 1 cup water
- 1 can (12 oz) apple-cherry juice concentrate
- 1 can (12 oz) orange juice concentrate
- 6 cups raspberry sparkling water
- In a medium saucepan, over medium-high heat, bring rhubarb, syrup, and water to a boil. Reduce heat and simmer until rhubarb is soft and broken down. Cool slightly, then puree in a food processor until smooth. Combine rhubarb puree with both juice concentrates in a large pitcher and chill until cold. Just before serving, stir in sparkling water. Serve immediately.
- Yield: 4 quarts.
Coming up next in A Week Of Rhubarb:
Rhubarb-Strawberry Streusel Muffins.