Rhubarb Slush from the Farmhouse |
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Prep Time: 40 Minutes Cook Time: 300 Minutes |
Ready In: 340 Minutes Servings: 4 |
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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. Ingredients:
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 |
1/2 cup lemon juice |
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.
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