Frozen Rhubarb Slush

Day Two - Mission Rhubarb - I served this at a family gathering a couple of years ago.  It completely blew my older brother away.  He took a sip and said, "I think I need to sit down, this is soooo good."  It was evident that he liked it not only from this comment but from the fact that he went back for seconds, thirds, etc.  until we'd run out of ginger ale.  This is the perfect way to cooldown on a hot summer's day.  It's a beautiful color, a delicious flavor, and it makes a large enough batch to keep some in the freezer for those unexpected guests, or just when you want a little something sweet.  Even those of you who are screwing up your face at the thought of rhubarb will love this.  I have served it to dozens of people and they all like it.  Try it and love it.  You can substitute any lemon-lime pop for the ginger ale if you prefer, it's fabulous either way.

Frozen Rhubarb Slush

8 c. diced fresh or frozen rhubarb

1 pkg. (16 oz.) frozen unsweetened strawberries

3 c. sugar

8 c. water

1 pkg. (3 oz.) strawberry gelatin

½ c. lemon juice

Directions: 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 slush: In a punch bowl, or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for individual servings, combine ½ c. rhubarb mixture and ½ c. ginger ale in a glass.

Yields: 22 servings

Original recipe found in Taste of Home magazine, photo from tasteofhome.com