Rhubarb Slush
Equipment
- 1 large stock pot
- 1 boil
- 1 glass
Ingredients
- 8 c. rhubarb diced
- 8 c. water
- 3 c. sugar
- 1 sm package strawberry jello
- 2 c. rum
- Ginger ale
Instructions
- Combine the rhubarb, sugar and water in a large stock pot
- Bring to a boil and cook 5 minutes until rhubarb is broken down
- Remove from heat and strain into an ice cream pail
- Add jello packet
- Let cool to room temperature
- Add rum
- Freeze overnight
- To serve:
- Add slush to a glass about ¾ full
- Top with ginger ale and enjoy!