Rhubarb is the quintessential taste of summer, and here in Northwestern Ontario, the first harvest from the garden. With rhubarb plants taking over back yards and laneways, it usually isn't difficult to find a good supply. My own rhubarb plant is still getting established, so I raided the neighbour's garden and
became obsessed with all-things-rhubarb. This slush was a recipe I got originally got from my husband's grandmother who always had an ice cream pail full of it in her freezer when we stopped by her place in the summer. It's sweet and refreshing, perfect for a hot summer day. Spike it with a
Rhubarb slush | 8 cups rhubarb, coarsely chopped 8 cups water 3 cups sugar 1/2 cup lemon juice 1 small package strawberry jelly powder Bring rhubarb, water and lemon juice to a boil and simmer 15-20 minutes until rhubarb is mushy. Strain through cheesecloth or jelly bag. Discard/compost pulp (or use it in yogurt). Return juice to heat and add sugar and jelly powder. Cool to room temperature. Transfer juice to a large container (an ice cream pail works well) or roasting pan and place in the freezer. Stir frequently while it's freezing to keep the mixture slushy. Store in freezer. To serve: Use an ice cream scoop and fill a glass about 3/4 full of slush. Top with 1 1/2 oz vodka (optional), then fill the glass with soda water or ginger ale. Slip in a straw and sip! |
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