Rhubab Daquiris

Submitted by:
Got any leftover syrup from your Summer rhubarb crop? This syrup is lovely in a cocktail or drizzled over vanilla ices cream.

Preparation time: 5 minutes
Cooking time: 15 minutes + cooling time



Frozen Rhubarb Daiquiris
(because you can't just keep making pie out of it)

6 cups chopped raw or frozen rhubarb
1/2 cup water 1-1/2 cups sugar
1 2-liter bottle lemon-lime soda
1 12-oz. can lemon (or lime-)ade frozen concentrate
1 to 1-1/2 cups white rum (or, of course, way, way more)


Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until sugar is dissolved and rhubarb is soft. Remove from heat and strain. Allow the liquid come to room temperature. Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally while mixture freezes. To serve, simple spoon frozen daiquiris into glasses and top with a sprig of mint.

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.