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.
