This time of year rhubarb is popping up all over the place. You may even have some in your yard and not realize it! Rhubarb is a vegetable with a very tart taste that you will recognize by it’s very large, almost triangle shaped leaves. When you look under the leaves you will see a stalk that is a reddish and/or green in color. Below are some pictures of rhubarb to show you what it looks like.
When picking rhubarb you have two options. Some say to cut, others say to pull. I use the pull method and simply grab the stalk and pull. You will get the whole stalk and leaf each time, as shown in the last picture. For most recipes you prepare rhubarb the same way. You should wash it to release all dirt. Make sure that the leaf and root are cut off and thrown away. Then chop the rest of the stalk into small pieces.
Some of the most popular (and some of my favorite!) recipes using rhubarb are Rhubarb Crisp, Strawberry Rhubarb Pie and Strawberry Rhubarb Jam. But today I would like to introduce you into a recipe for a rhubarb slush. It is a refreshing treat that the whole family will love!
Rhubarb Slush
Printable Recipe Here
Ingredients
- 2 quarts chopped rhubarb
- 2 quarts water
- 3 cups sugar
- 1/2 cup lemon juice
- 1 (6 oz.) pkg. cherry gelatin (I have also used strawberry or raspberry)
- Lemon Lime Soda
Directions
Boil rhubarb and water until rhubarb is tender. Run through sieve and save juice, throw the pulp away. Add sugar and lemon juice to the rhubarb juice. Add gelatin. Mix and pour into 3 – 1 quart ziploc freezer bags. Freeze for 24 hours. Fill each glass with 1/2 slush and 1/2 Lemon-Lime Soda. Blend until the perfect consistency is reached.
Keep in mind… Once you have made this and put it in the freezer, you don’t have to use it right away. As long as you have Lemon Lime Soda on hand, you can save it for a warm summer night or even use it as a non-alcoholic beverage for New Year’s Eve! ENJOY!
