The Annual Rhubarb Festival in Lanesboro, MN holds rhubarb cooking contests each year, and everyone who attends gets a chance to taste test. In 2015, my husband and I both chose a Rhubarb Slush as our favorite entry. I wasn’t home an hour and was on a mission to replicate it! It's close, I think... really lively and refreshing.
1 c. chopped rhubarb
1/3 c. water
2 Tbsp. honey
1/3 c. apple juice
1/4 c. pink lemonade concentrate, thawed
Combine rhubarb, water, and honey in a saucepan and bring to boil.
Lower heat and simmer until the rhubarb is tender and saucy. Remove from heat and allow to cool.
Puree in a blender or food processor along with the apple juice and lemonade. Pour into a freezer container and freeze until firm. It will have an icy consistency. When ready to serve, allow to stand at room temperature for about 30 minutes, so it’s easy to scoop.
Ways to serve:
1) Put a few scoops into wine glasses or sherbets and serve as a frozen
dessert. Garnish with a strawberry.
2) Scoop some into a glass, add some 7up, and stir.
3) Add some gin or vodka, and you’ve got a Rhubarb Frozen Daiquiri
Recipe created or adapted by Liz Talley, Urban Graze
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