Rhubarb Slush

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.

Rhubarb Slush
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.