"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
6 cups diced rhubarb 5 cups water 1 1/2 cups sugar 1/2 cup orange juice 2 Tbsp lemon juice dash of salt 5 cups water gingerale
Add water to rhubarb. Boil for 15 minutes and strain through colander. Add sugar to rhubarb juice. Boil and cool. Add orange juice and salt. Pour into ice cream pail and freeze. To serve, thaw so it is easy to scrape out. Scoop desired amount of slush into a glass. Add sprite or gingerale to slush and serve.
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