Minted Tomato, Rhubarb and Lime Cooler

"I thought I was through entering beverages till I ran across this tempting combo in the *Tomato Cookbook* of the Australian Womens Weekly cookbook series ... another great way to use the wealth of rhubarb when in season or from your frozen reserves. This must be served immediately & makes 5 cups, but is easily halved for a smaller amt. *Enjoy* !"
 
Download
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:
20mins
Ingredients:
7
Yields:
5 8 oz coolers
Serves:
5
Advertisement

ingredients

Advertisement

directions

  • Combine rhubarb, sugar & water in a med pan. Cover, simmer about 10 min or till rhubarb is tender & allow to cool.
  • Just b4 serving, blend or process rhubarb w/remaining ingredients till smooth & serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. actually it sounds odd, but tastes pretty good like a fruity tomato juice. i would make this again <br/> made for southern quest cakepops on parade
     
Advertisement

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes