This is the only picture I have of the cake so far because, as usual, I forgot my camera. (I'm sad because the lovely brooch - the one that's sitting on the table in front of the cake - wasn't on it yet. It was kind of heavy and I was afraid it would sink into the fondant, so I left it off until just before the party started. It should be sitting right over the bow.)
Without further ado, here is the recipe for the Rhubarb Slush. It's really refreshing and surprisingly easy to make...especially if your parents are on a cruise to Alaska and you raid their rhubarb patch. :)
Rhubarb Slush
8 cups rhubarb, chopped
8 cups water
-Put in a large pan and bring to a boil. Boil until rhubarb is tender.
-Pour the rhubarb and water into a sieve set over a large bowl. Press through the sieve.
-Discard the solids left in the sieve.
-Alternately, if you have a Vitamix or a heavy duty blender, you can blend the rhubarb and water until smooth.
-Return the rhubarb water to the pan.
Add:
3 cups sugar
1/2 cup fresh lemon juice
1 (3 oz.) pkg. strawberry gelatin
-Mix together, then bring to a boil. Remove from heat.
-Cool the mixture, pour into an airtight container and freeze.
-To serve, scoop frozen slush into a glass and pour lemon-lime soda over the top.
4 comments:
Dear Bexie,
I got some pictures on my camera, but I had to wait for the battery to charge back up. I will be putting them on FB soon-ish. I hope.
I even got some with the lovely brooch on the bow. :)
hugs&kisses
Meagie
Glad you posted the recipe! I chopped up some rhubarb with you, then Sheri lured me into the other room and had me to draw a party map, so I had no clue what the rest of the recipe was. Just a question: when you boil the rhubarb the first go round, do you boil it with or without the lid?
Hooray for more pictures! Thank you Meags! I usually have no more brain than for just cakery, and often forget that I should carry my stinkin' camera, since I don't put the cake together until it's arrival. :P
Heidi, you don't need a lid for the boiling. It actually gets soft pretty fast. I'd say about 5 minutes or so of boiling is all. It absorbs the water really fast! :)
I have so much rhubarb in my yard I MUST make these. Thanks for the recipe!
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