I enjoy the subtle tartness of rhubarb in all forms: straight from the garden sprinkled with a little sugar, baked into delicious upside down cakes, muffins & sweet breads, warm cobblers, and of course fruity jams & jellies - the list could go on & on!
This particular treat allows us to enjoy rhubarb throughout the summer months in a frosty, alcoholic form! You will enjoy sipping these long after the plants are done producing the gorgeous red stalks we see during the fleeting weeks of late spring and early summer.
For one gallon of slush:
- 8 cups chopped rhubarb
- 2 quarts water
- 3 cups sugar
- 1/2 cup lemon juice
Boil in a large saucepan for 15 to 20 minutes until soft. Strain out the pulp and reserve the liquid in a large bowl.
To the warm rhubarb liquid, add:
- 1 small package strawberry Jello
- 2 cups vodka
Pour the mixture into an ice cream pail or other large freezable plastic container and stir well.
Place in the fridge overnight and stir it whenever you think of it. The next morning, place in the freezer. Allow to “freeze” for a day or so.
To serve, fill a glass 1/2 full of slush add 7-UP, club soda or ginger ale.