This sweet, elevated drink is the perfect offering for a summer party or cookout. With seasonal rhubarb and strawberry in its frozen slush and a topping of sparkling wine, the drink recalls a ...

In a dutch oven, bring rhubarb, strawberries, sugar and water to a boil. Reduce heat, simmer, uncovered 5 to 8 minutes or until rhubarb is tender. Press through a sieve, discard pulp. Stir in gelatin ...

A regular go-to as one of the late spring, early summer "first sips" that I offer as guests arrive at the restaurant, this refreshing fermented fruit-based drink gives a surprising kick of vinegar.

Preheat the oven to 180°C (350°F). Place the blind-baked crusts, still in the tins, on a heavy baking tray. Drain the Roasted rhubarb for a few minutes in a colander to remove the excess liquid. Spoon ...