I have yet another bumper crop of rhubarb this spring. We've been eating our share of rhubarb tarts and rhubarb compote with crème anglaise, but I'm also thinking ahead to summer. Nothing's better on a hot summer night than a big glass of icy rhubarb slush.
I have previously made a rhubarb slush using vodka and then topping off the glass with a soda such as ginger ale or key lime. But this time around, I eliminated the vodka and added rum and vanilla to the slush; sparkling water to the glass. I think this is the way to go from now on.
By the way... it's pretty good even if it isn't a hot summer night.
RUM RHUBARB SLUSH
• 8 cups diced rhubarb
• 5 cups cold water
• 1 pound strawberries, hulled and halved
• 3/4 cup fresh lemon juice
• 3 cups sugar
• 2 teaspoons vanilla
• 2 cups golden rum
1. In a large pot combine the rhubarb, water, strawberries, lemon juice and sugar. Bring to a boil, then simmer until the rhubarb is tender. Remove from heat and strain liquid, pushing on the solids. Take the solids and purée in a food processor or blender until smooth. Add to the liquid and whisk until all of the processed solids are thoroughly incorporated into the liquid. Stir in the vanilla and rum.
2. Pour the mixture into a freezer container and freeze. Fill a large glass with the slush mixture and top off with sparkling water.
YOU MIGHT ALSO LIKE: