Tuesday, August 12, 2008

Rhubarb Slush

I don't have a photo of this recipe, but we've made it twice already this summer because it is so refreshing and such a good way to use a lot of rhubarb...Those of us who grow rhubarb know that it is a really good producer. And for us, we just don't need a lot of baked goods all of the time. So a recipe like this, which can wait in the freezer until needed, is perfect. We also served it recently for guests and shared the recipe with them.

8 cups rhubarb, cut up
3 cups sugar
1 (3-oz.) box strawberry gelatin
1/2 cup lemon juice
1 small envelope unsweetened drink mix (like Kool-Aid)
2 quarts 7-up (actually, we buy cans and use only what we need each time we enjoy this slush)

Cook rhubarb in 2 quarts water until tender. Strain and discard the pulp that's left of the rhubarb, but keep the juice from the pot. To the juice, add sugar, gelatin, and lemon juice. Bring mixture to a boil to dissolve crystals. Add strawberry drink mix and water to make 1 gallon of liquid. Freeze until ready to use.

When you're ready to use the slush, take it from the freezer 15 minutes before serving. Then, using a stiff metal spoon, scrape enough slush to fill your glasses three-quarter full. Fill the glasses with slush with 7-Up, and enjoy!

(Note: Next time I make this, I'm going to try another flavor, like orange or grape, or lemon or lime.)

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