Strawberry Rhubarb Slush

Yay! The rhubarb is coming up!!! Time to get out my rhubarb recipes including this recreated version of my graduation punch – Strawberry Rhubarb Slush.

Spring is my favorite season. I love the fresh, new growth of everything coming to life after the cold, dark winter. Ruby red spikes poking through the soil with emerald green leaves unfurling is a beautiful sight! Not only are the red stalks of rhubarb pretty, they can be made into tasty treats that are healthy for you. I was surprised to learn of the high calcium content in rhubarb as well as many vitamins and minerals that provide a host of health benefits for your body. Check out the “Dig Into This” column in the Rhubarb section of our book, Eating Pure in a Processed Foods World®, to learn more about the great nutritional properties of rhubarb.

Strawberry Rhubarb Slush Recipe

1 tablespoon unflavored gelatin
4 cups cold water, divided
4 cups chopped rhubarb
1 cup chopped strawberries
1 cup honey
1/4 cup lemon juice
Sparkling mineral water

In a small bowl, place gelatin in 1 cup cold water. In a large saucepan, bring 3 cups water, rhubarb, strawberries, honey and lemon juice to a boil. Reduce heat and simmer 15 minutes. Remove from heat and blend with an immersion blender. Stir in gelatin mixture until dissolved. Freeze. Thaw 2-3 hours before serving. To serve, fill glass 2/3 full with slush mixture and add sparkling mineral water. Refreshingly delicious!

Makes 12 to 15 punch cup servings