Rhubarb Slush from the Farmhouse

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 40mins
SERVES: 22
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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).
  • Press through a sieve; discard pulp.
  • Stir in gelatin and lemon juice until dissolved.
  • Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
  • May be frozen for up to three months (or longer if you're living dangerously).
  • To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
  • For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.
Advertisement