Best Rhubarb Collins Recipe Epicuriouscom Recipes

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RHUBARB PINK COLLINS (A RHUBARB GIN COCKTAIL)



Rhubarb Pink Collins (a Rhubarb Gin Cocktail) image

Rhubarb Collins recipe - give the old Tom Collins a twist with Homemade Rhubarb Gin, Homemade Rhubarb Syrup and some Rhubarb Juice!

Provided by Azlin Bloor

Categories     Drinks

Number Of Ingredients 11

60 ml rhubarb gin
30 ml rhubarb juice
30 ml rhubarb syrup
soda water to top up
3-4 ice cubes
mint leaves
100 g white sugar
125 ml water
3 large stalks of rhubarb
½ rhubarb stalk
½ tsp water

Steps:

  • Mix the gin, juice and syrup in a glass. Or be cool and use a cocktail shaker!
  • Add ice to the glass. if using a shaker, pour the mix over the ice in the glass.
  • Top with soda water and garnish with mint.

Nutrition Facts : Calories 262 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Sugar 39 g, ServingSize 1 serving

RHUBARB COLLINS



Rhubarb Collins image

Use Juli's Any Seltzer Cocktail Formula from our magazine to create this Rhubarb Collins cocktail. Garnish with a thin rhubarb stalk swizzle and lemon.

Provided by Juliana Hale

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup thinly sliced rhubarb
1 teaspoon brown sugar
3 ounces gin
1 (12 fluid ounce) can Carbonated water; club soda

Steps:

  • Muddle rhubarb and brown sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 7.4 mg, Sugar 2.4 g

RHUBARB TURNOVERS



Rhubarb Turnovers image

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.

Provided by Steven Satterfield

Categories     Spring     Dessert     Pie     Rhubarb     Bake

Yield 6-8 servings

Number Of Ingredients 14

For the turnover dough:
12 tablespoons (2 sticks) cold unsalted butter, cut into pieces
2 ounces cream cheese
2 1/2 cups all-purpose flour, plus additional for work surface
1 teaspoon fine sea salt
2 teaspoons sugar
1 tablespoon apple cider vinegar
For the rhubarb turnovers:
4 cups (1/2-inch-diced) rhubarb (5 to 6 stalks)
Pinch kosher salt
1/8 teaspoon freshly grated nutmeg
1 cup turbinado sugar, plus more for topping
1 large egg
Lemon Buttermilk Ice, optional

Steps:

  • To prepare dough:
  • Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Get some ice water ready. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out.
  • To make the turnovers:
  • In a wide skillet, combine the rhubarb, salt, and nutmeg. Stir in 1 cup sugar and let rest for 10 minutes. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Continue to cook the remaining liquid until reduced to a syrupy glaze. Let the glaze cool. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Return the rhubarb mixture to the refrigerator.
  • Remove the turnover dough from refrigerator. On a clean, floured surface, roll out the dough to 1/8-inch thick. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
  • Heat the oven to 350°F. In a small bowl, whisk the egg with 1 tablespoon water; set aside. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape.
  • Bake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice.

RHUBARB COLLINS



Rhubarb Collins image

Categories     Fruit Juice     Gin     Alcoholic     Lime     Rhubarb     Gourmet     Drink

Yield Serves about 16

Number Of Ingredients 8

4 lb rhubarb stalks, trimmed and cut into 1/2-inch pieces
2 cups sugar
6 cups water
3/4 to 1 cup fresh lime juice
1 (750-ml) bottlegin (optional)
1/3 cup Cointreau or other clear orange liqueur (2 1/2 oz; optional)
2 (1-liter) bottles seltzer water, chilled
16 small lime wedges

Steps:

  • Bring rhubarb, sugar, and water to a boil in a 5- to 6-quart heavy pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, until rhubarb falls apart, about 15 minutes. Remove from heat and cool 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes, then press gently on and discard solids. (There will be about 8 cups syrup.) Skim off any foam and cool syrup to room temperature. Pour syrup into 1 or 2 pitchers and chill, uncovered, until cold, about 2 hours.
  • Stir in lime juice (to taste), then gin and Cointreau (if using).
  • Fill glasses with ice and add rhubarb gin mixture, stopping about 1 inch from rim. Top off with seltzer. Run a wedge of lime around rim of each glass, then squeeze into drink.

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