|Me, with my Grandma.|
Neither of my parents recall the genesis of this recipe, only that it was probably "from the '70s." I'm guessing it came from a Lutheran church cookbook, newspaper story, swingers party, or something like that.
Rhubarb is about to come into season in many parts of the country, and if you get tired of making Rhubarb Pie, Rhubarb Cake, Rhubarb Crisp, Rhubarb Jam, Rhubarb Tart, etc., and your rhubarb plant still giveth, give this one a try.
Whether you let your kids try it is your business, but I suggest you at least have it ready for the inevitable heat waves this summer. Just when you can't take the heat anymore, invite your friends over, fill up the kiddie pool, and pass around plastic cups of Rhubarb Slush. Close your eyes and feel yourself floating in the water, the warm Midwest sun on your face; hear the sounds of kids playing in the water and motor boats passing by with water skiers in tow.
Rhubarb Slush Recipe
3 cups rhubarb, chopped
2 cups sugar
8 cups water
12 oz cranberry juice
12 oz lemonade
1 quart vodka
1 quart club soda (optional)
Bring rhubarb, sugar and water to a simmer in a large saucepan and cooke until rhubarb is very tender. Cool mixture.
Add cranberry juice, lemonade and vodka. Freeze in an ice cream bucket (or other freezer-safe container) overnight. Mixture will not become hard frozen.
When ready to serve, scoop out the mixture into glasses and, if desired, top with club soda. Serve with a spoon or stir stick.