Gingerbeer Oats

For the recent 4th of July celebrations we thought we’d try a Colonial style non-alcoholic cooler. The recipe calls for a mix of ginger beer (two bottles), rhubarb syrup (two tablespoons), lime juice (two sixteenths of a cup), and sugar (to taste). We didn’t have any lime (I understand the world hit Peak Lime a year or so ago), so we used orange juice. Mix it up. Pour it over ice. It was quite good, with a peppery taste from the ginger. We made a couple of batches. In one, we used a couple tablespoons of rhubarb preserves, since we were out of our homemade syrup and the Unkillable Rhubarb hadn’t grown back from its Spring clearcut. There was a cup left over after all this, so I used it next morning for my oatmeal.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of ginger beer cooler, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Very good. The oatbland toned down the peppery taste, and the other ingredients faded into the background. I suspect one could just go with the ginger beer, and maybe sugar.

Rating: *****

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