Rhubarb Slush

I outright demanded that Guestblogger Alita get this recipe from her mom because I have been hearing about the infamous slushes for years now. I will be making this immediately and look forward to (maybe) sharing these with my pals. Thanks to Alita (and her mom) for this very seasonal post. --A Crafty Lass

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.

This drink was a favorite of my mom & her Iron Range girlfriends long before I could enjoy the alcoholic deliciousness of it. The recipe makes almost a gallon container full of slush – more than enough to share on many hot summer nights!

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.