Rhubarb slush

Here's a summer beverage treat.

Rhubarb slush

Source:   Taste of Home, 5/09
Website:  www.tasteofhome.com


Qty Measure Ingredient
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8 Cup rhubarb, diced
16 Ounce strawberries, frozen
3 Cup Sugar
8 Cup Water
1 pkg strawberry gelatin
1/2 Cup lemon juice

Instructions: Bring rhubarb, strawberries, sugar and water to a boil.  Reduce heat and simmer 5-10 minutes, until rhubarb is tender.  Press through a sieve; discard pulp (instead, I puree in my VitaMix blender and don't discard anything).  Stir in gelatin and lemon juice until dissolved.  Freeze, stirring occasionally.

May be frozen for up to 3 months.

To serve, mix equal parts frozen rhubarb mixture and ginger ale (I prefer 7-Up).

Asparagus fritters

Oh, boy, try these for a real treat.  Absolutely delicious.

Asparagus fritters

1 c cold water
2/3 c yellow cornmeal
1/2 c flour
1/3 c cornstarch
1 egg, lightly beaten
1 t baking powder
1/2 t salt
1 pound asparagus, trimmed
1/2 c Dijon-style mustard
2 T fresh dill
2 T honey

Place an ovenproof dish in the oven; preheat to 200.

Dip:
Mix mustard, dill and honey

Batter:
Whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt.  Batter will be lumpy.

Heat 1" of oil in a large skillet.  Dip asparagus spears in batter, letting excess drip into bowl.  Slide 4-5 spears into oil at a time, frying until golden.  Remove with tongs.  Drain on paper towels, then put in dish in oven to keep warm.

Serve fritters with dipping sauce.