Rhubarb Slush from the Farmhouse

Debber's Note:

Keep this on hand for summer guests or--if you're like me--you need a way to preserve all that luscious rhubarb, this recipe is a sure-fire way to use some up! OR if you've already frozen all your 'barb, then measure out what's need--let it thaw completely, then drain--but do NOT press liquid out! Taste Of Home, Summer '09 NOTE: cooking time noted is that needed for FREEZING!!!

• Total Time: 5 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 5 hrs

Ingredients:

Serves: 22

Yield: 11.0 cups mix

Base

• 8 cups water
• 3 cups sugar
• 1 (16 ounce) package frozen unsweetened strawberries
• 8 cups diced rhubarb (fresh or frozen)
• 1 (3 ounce) package strawberry gelatin
• ½ cup lemon juice

Mixer

• ginger ale (plain or flavored)
• carbonated lemon-lime beverage (like Squirt or 50/50)

Directions:

1. In a large pot (or Dutch oven), bring water, sugar, berries & 'barb to a boil; reduce heat and simmer uncovered for 5-8 minutes (barb will be tender).
2. Press through a sieve; discard pulp.
3. Stir in gelatin and lemon juice until dissolved.
4. Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
5. May be frozen for up to three months (or longer if you're living dangerously).
6. To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
7. For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.

Reviews

[VO]

This is excellent! It would make a wonderful party slush if you added 1 bottle of 80 proof vodka before freezing.