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).
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