Rhubarb Slush From The Farmhouse Recipes

RHUBARB SLUSH

Steps:

• In large pot on stove mix together water and rhubarb.
• Bring to a boil and then simmer for 15-20 minutes until softened.
• In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
• Add in sugar, jello, lemon juice and pink lemonade concentrate.
• Whisk together until combined.
• Cover and freeze overnight.
• Remove from freezer and stir to loosen.
• Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.

RHUBARB SLUSH

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
• Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

RHUBARB SLUSH FROM THE FARMHOUSE

Steps:

• 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.

RHUBARB SLUSH

Steps:

• In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. , In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. , For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

FROZEN RHUBARB SLUSH

Steps:

• In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved., Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months., To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.

RHUBARB SLUSH

Steps:

• Cook all this together and strain.
• Then add 1 small package strawberry Jello and 2 cups vodka.
• Makes about one 5 quart ice cream pail.
• "Freeze.
• ".
• Scoop into glasses and add 7-Up or Sprite.

RHUBARB LEMONADE SLUSH

Steps:

• In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

STRAWBERRY-RHUBARB SLUSH

Steps:

• Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
• Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
• For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

RHUBARB-RASPBERRY SLUSH

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
• Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
• Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.