My veg box floweth over

and into another bowl. Lots of very lovely stuff coming in the veg boxes as spring seems to be charging ahead despite the rain. Rhubarb is not a big favourite with anyway though unfortunately and the only way I have found so far to use it is to create a puree to mix bellini-style with fizz. Not sure if it has a bellini-equivalent name.

Headed off to use the power of the web to find out but got distracted by a recipe for Frozen Rhubarb Daiquiris:

Ingredients:

6 cup(s) Rhubarb (chopped)
1/2 cup(s) Water
1 1/2 cup(s) Sugar
1 bottle(s) Lemon Lime Soda (2 liter)
12 oz. Limeade
1 1/2 cup(s) White Rum

Instructions:

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. Let 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.

So that's two ways - marvellous.
Lesley x