Ingredients:
2 cups of fresh diced rhubarb
½ cup of water
2 tbsp of WF Strawberry Syrup or Jam
1 package of IP Jelly Optional
1 packet of Fruit Punch Branch Chain Amino Acids
1 cup of water
½ cup of ice
Method:
In a small Saucepan over medium heat bring rhubarb, water, syrup, and jelly to a simmer and cook down for about 15 minutes.
Remove from heat and mash or puree mixture.
Once cooled spoon into ice cube trays and freeze.
This will Yield 2 cups of rhubarb infused ice cubes.
Once frozen you can split in half and store in 1 cup portions.
Smoothie:
In a blender place 1 cup of water, ½ cup of ice, 1 packet of Fruit Punch Branch Chain Amino Acids, and 1 cup of frozen rhubarb ice.