If you’ve got a rhubarb patch and are looking for the perfect summer recipe to prevent your rhubarb from going to waste, this might be it. I got this recipe years ago, but only made it once as I don’t have access to my own patch.  I would love to make this again, but it requires lots of rhubarb.

Ingredients:

Here is another rhubarb slush recipe from qwerkyqook.

• 20 cups of chopped rhubarb
• 10 cups of water
• 4-6 cups of sugar
• 1 small package of Strawberry Jello
• 12 1/2 oz. can frozen lemonade
• 12 1/2 oz. can frozen orange juice

Boil the rhubarb and water in a large pot for 15 minutes. Do not stir. Place the mixture in a clean pillowcase and tie it onto a broom stick that is propped over two chairs for support.  Set it above a large bowl or pot. (Seriously, these directions are not a joke.) Let the mixture “strain” through the pillowcase overnight. Heat the juice and add 4 – 6 cups of sugar (I can’t remember how much I used, but I like the tart flavour, so I would suggest starting with 4 and doing a taste test.) Stir until dissolved. Add Strawberry Jello.  Stir and remove from heat.  Add frozen juices. Pour the mixture into an ice cream pail until it is 3/4 full and freeze. Makes 2 pails full. Serve with equal portions of slush and 7-up. Hope you enjoy this refreshing summer drink!