"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lisa Arian's Rhubarb Slush Recipe

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This recipe for Lisa Arian's Rhubarb Slush, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mahaffey
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 cups chopped rhubarb
2 quarts water

Heat above in large pan for 25 minutes.
Cool 1 hour, then blend in blender 'til smooth
Return to pan, add: 1 (6 oz) can orange juice and 1 (6 oz) can lemonade concentrate, 1 1/2 cup sugar and heat until dissolved. Add red food coloring to make pink.
Add 4 cups rum and freeze.

Directions:
Directions:
To serve scoop slush in to glass and top with lemon lime soft drink

Personal Notes:
Personal Notes:
Amy's favorite summer drink besides margaritas!

 

 

 

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