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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Slush Recipe

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

Yvonne Ellis


8 cups chopped Rhubarb
6 cups of water
1 can frozen pink lemonade concentrate
cup lemon juice
cup strawberry jello powder
1 cup white sugar
1 additional can of frozen concentrate (berry, orange, i use pineapple)
Bring rhubarb & water to a boil in a large saucepan.
Reduce heat & simmer until rhubarb is soft and tender.
Place colander over large bowl & drain out juice.
Drain well.
Discard rhubarb.
Add remaining ingredients while juice is still warm.
Pour into ice cream pail.
Pour either a 26 bottle of vodka or rum into mixture. Depending on preference.
Scoop onto glass:
ginger ale or 7-up





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