One can only eat so much rhubarb pie or rhubarb crisp. So here is another way that you may not have thought of to use up that rhubarb that’s starting to take over your garden. This deliciously sweet-tart slush is perfect on a hot summer day.
Because the variety of rhubarb I grow is not a bright red color, I cheated and added a bit of red food coloring. You could also add some red Kool-Aid powder if you like, just add a bit at a time until you get the color (and added flavor) you want.
Once everything is added to the mixture, pour it into a sealable container and freeze until firm. Use an ice cream scoop and add 1-3 scoops of the slush into each glass, and top with club soda, or a 7-Up style drink.
|Rhubarb Slush|| |
- 6 cups chopped rhubarb
- ⅓ - ⅔ cup sugar, to taste
- 2 cups water
- 1-2 (3oz) cans frozen lemonade concentrate, to taste
- 2 cups vodka or white rum
- In a large sauce pan, combine rhubarb, sugar and water. Bring to a boil, cooking until tender, about 10 minutes.
- Pour mixture into a food processor along with frozen concentrate (add 3oz to start, then more to taste if desired), and process until smooth. Keep lid partially open to allow steam to escape. Allow to cool to room temperature.
- Pour into a large bowl and stir in alcohol. Add any additional flavors or colorings if desired (see Notes). Pour into a container, seal, and freeze until firm.
- To serve, use an ice cream scoop and place about 2 scoops of slush into each cup. Top with some 7-Up or club soda.
-If you want a darker colored slush, add a some strawberry Kool-Aid powder, or a few drops of red food coloring.