Friday, July 9, 2010
Rhubarb and Venison is now in summer kitchen mode. Basically this means:
- Less baking
- More grilling
- More salads
- More cold drinks
Usually Kent mans the grill. He's a great cook, and looks pretty cute with a spatula in hand to boot, but sometimes, every now and then, he inadvertently decides we're having Cajun for dinner.
Let's get a close-up of that Cajun beer-can chicken, shall we?
Don't worry. Crisis was averted and the chicken still turned out great. Meanwhile, I was in charge of drinks.
Do you remember those summer neighborhood get-togethers when someone would bring an old ice-cream bucket of frozen slush? You'd scoop it into plastic cups, mix it with 7-Up and it was The. Best. Thing. Ever.
Well, here's that slush. Actually, there are a million slush recipes out there, but I still have rhubarb festival on the mind, so indulge me. I like this one because it has a little extra fruit kick with the oj and lemonade. The kids will love it with 7-Up, but since I don't like it super sweet, I top mine with club soda.
And yes, this will go great with that Cajun grilled chicken.
6 cups chopped rhubarb
7 cups water, divided
2 cups sugar
3/4 cup (6 oz.) frozen orange juice concentrate
3/4 cup (6 oz.) frozen pink lemonade concentrate
10 cups club soda, 7-Up or ginger ale
In a large saucepan, bring rhubarb and 4 cups water to boil. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
Mash rhubarb and strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Pour into a freezer container; cover and freeze until firm.
Let stand at room temperature for about 30 minutes before before serving. Place equal amounts of slush mixture and soda in each serving glass.
Posted by Rhubarb and Venison at 9:07 PM