Rhubarb Slushy (What we're eating Wednesday)

A few weeks ago I shared a recipe for a favorite summer drink, Strawberry Freckled Lemonade which is a super simple but refreshing drink for summertime.  Today, I'm going to share another fabulous summer drink recipe.  This one takes a little more prep but it is well worth it!  It's a Rhubarb Slushy and it is the best thing ever!  My mother-in-law made this for me a few years ago and, for whatever reason, I never thought to make it until just a few weeks ago even though I distinctly remembered how amazingly refreshing this drink was at the time!  It's a great thing to keep in the freezer and just pull out and enjoy on a hot summer day.  When I made this recipe, I cut it in half only because I didn't have 8 cups of rhubarb.  It was easy to cut in half and, really, for my freezer, it was the perfect size.  Also, I used sprite instead of ginger ale.  To serve I use a spoon to scrape the slush mixture off the top of the container until either my thumb is frozen or I have enough in the glass HA!  If you like the frozen mixture sit out for 5-10 minutes it will make it easier to serve. 

8 cups diced fresh or frozen rhubarb
4 cups (16 oz) frozen unsweetened strawberries
3 cups sugar
8 cups water
1 pkg. (3 oz) strawberry gelatin
1/2 cup lemon juice
Ginger Ale

In a large pot, 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 the pulp.  Stir in gelatin and lemon juice until dissolved. 

Transfer to a freezer container and freeze, stirring occasionally until firm.  May be frozen up to 8 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.  Serve immediately.