Rhubarb-Ginger Cooler Recipe Recipe

Name: Rhubarb-Ginger Cooler Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 2 cups sliced rhubarb; 1 cup sugar; 1 cup water; 1-inch section fresh ginger, smashed; 2 tablespoons zest from 1 orange; 3 allspice berries; 2 tablespoons rhubarb syrup; 1/4 cup juice from 2 to 3 limes, strained; 6 cups (48 ounces) spicy ginger beer, such as Bruce Cost; 1 lime, cut into 6 wedges for garnish (optional)

Servings: persons

:
2 cups sliced rhubarb
1 cup sugar
1 cup water
1-inch section fresh ginger, smashed
2 tablespoons zest from 1 orange
3 allspice berries
2 tablespoons rhubarb syrup
1/4 cup juice from 2 to 3 limes, strained
6 cups (48 ounces) spicy ginger beer, such as Bruce Cost
1 lime, cut into 6 wedges for garnish (optional)

1
Combine rhubarb, water, sugar, ginger, orange zest and allspice in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing with a rubber spatula to extract as much flavor as possible, reserving cooked rhubarb for another use if desired. Rhubarb syrup will keep for two weeks in a sealed container in the refrigerator.
2
Stir rhubarb syrup and lime juice together in a large pitcher. Fill pitcher halfway with ice and add ginger beer. Stir gently to mix and serve, garnishing glasses with a lime wedge, if desired.

517

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: :, 2 cups sliced rhubarb, 1 cup sugar, 1 cup water, and more.

Yes, Rhubarb-Ginger Cooler Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb-Ginger Cooler Recipe

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