1/4 cup butter
1/2 cup white sugar
1 cup fresh pineapple juice
4 cloves garlic, crushed
1/2 cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons white wine
1 tablespoon distilled white vinegar
1 (8 ounce) package frozen chopped rhubarb
2 cups water
6 fluid ounces cranberry juice
1/2 cup heavy cream
Rinse, drain, and cool 1 cup of water in a large bowl. Watch Now
In a large saucepan over medium heat, melt the butter or margarine. Watch Now
In a small bowl mix pineapple juice, garlic, and walnuts. Use a blender and puree the pureed ingredients. Watch Now
Add lemon juice and white vinegar, and bring to a boil. Reduce heat to medium low, and simmer for 30 minutes. Watch Now
Whisk the cranberry juice, cream, and the water in a small bowl. Use a blender to blend the pudding, and return the mixture to the saucepan. Simmer for an additional 10 minutes. Watch Now
Store in refrigerator, covered, or in freezer. Watch Now
Really good! Different twist on the regular smoothie. A bright savory flavor, great texture and finish. So simple too. I've been looking for a savory milkshake to replace the can of mushroom soup I keep buying. This is it! Will definately make it.
⭐ ⭐ ⭐