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Over 35 years ago, a group of nine hospital co-workers began having regular dinner gatherings every one to two months. One of these co-workers served this slush during those early years, and it’s been on my “must make” list ever since. Our dinner group is still going strong today.
Rhubarb Slush
- 12 cups rhubarb, sliced
- 9 cups water
- 2 cups sugar
- 1 small box raspberry gelatin, sugar free
- 6 oz. lemonade, frozen concentrate
- 1 ½ cups vodka
- lemon-lime soft drink
Cook first three ingredients for 30 minutes or until the rhubarb is cooked. Run through a colander, saving the juices. Add gelatin, lemonade and vodka to the rhubarb juice. Freeze overnight. Mix half slush with half diet or regular lemon-lime soft drink.
Vicky Todnem-Miller of Plymouth is described as the neighborhood go to for all food- and drink-related questions.
