Rhubarb Slush From The Farmhouse

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• 8 cups water
• 3 cups sugar
• 1 (16 ounce) package frozen unsweetened strawberries
• 8 cups diced rhubarb (fresh or frozen)
• 1 (3 ounce) package strawberry gelatin
• 1/2 cup lemon juice
• ginger ale (plain or flavored)
• carbonated lemon-lime beverage (like squirt or 50/50)

Recipe

• 1 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).
• 2 press through a sieve; discard pulp.
• 3 stir in gelatin and lemon juice until dissolved.
• 4 transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
• 5 may be frozen for up to three months (or longer if you're living dangerously).
• 6 to use as a punch: combine equal amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
• 7 for single serving: combine 1/2 cup 'barb mix with 1/2 cup mixer.