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Rhubarb Slush Recipe

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This recipe for Rhubarb Slush, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
24 cups rhubarb, chopped
cup water
1 tin crushed pineapple
1 package red Kool-Aid
1 package orange Kool-Aid
2 cups sugar
2 cups boiling water
1 can frozen orange juice
2 tbsp lemon juice
26 oz vodka, rum, or gin

Directions:
Directions:
Cook 20 - 30 minutes. Boil and strain rhubarb and water. This should yield 4 - 5 cups of juice. In a large bowl, combine pineapple, Kool-Aid, sugar, and boiling water. Stir and let cool. Add rhubarb juice. Prepare orange juice according to package using only 2 cans of water. Divide into 2 ice cream pails. Add lemon and alcohol to each pail. Stir and freeze.

 

 

 

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