Rhubarb Slush
From Shirley Tritz, Holy Rosary Catholic Church Cookbook, Graceville, MN
Ingredients
- 12 cups rhubarb coarsely chopped
- 9 cups water
- 2 cups sugar
- 1 box (3 oz) raspberry jello or strawberry
- 1 can (6 oz) frozen lemonade
Instructions
- Simmer rhubarb and water together for 30 minutes. Strain through colander, squeezing to remove as much juice from the pulp as possible.
- Dissolve sugar and jello in juice. Add lemonade. Freeze, stirring every few hours to create the slushy texture.
- To serve, mix ⅔ C slush with ⅓ C lemon-lime flavored soda or ginger ale. Also mixes well with vanilla ice cream.