the award goes to ... this really big stalk of rhubarb. (YoungerSon, approximately 5 ft. tall, graciously agreed to pose with it so you can see just how big it truly is!)
DearHusband and I made a quick stop at his cousin's house this afternoon to attend (albeit briefly) an open house in honor of their daughter's graduation. I was on the deck visiting with another of his cousins and he'd gone down to the yard to see others who were there. He came up shortly afterward and said, "Come on - you gotta see their rhubarb!" Thinking that once you've seen a rhubarb plant you've seen 'em all, I went down to the yard with him to see it anyway - and it was truly impressive.
I'm guessing that this single stalk will make an entire recipe of rhubarb slush, which is so refreshing on a hot day.
8 c. diced rhubarb
3 c. sugar
8 c. water
1/2 c. lemon juice
1-3 ounce pkg. strawberry jello
7-Up or Sprite (to serve)
Cook the rhubarb, sugar, water, and lemon juice until the rhubarb is tender.
Strain most of the pulp out with a wire scoop and discard, retaining the cooking liquid.
Puree remaining pulp in the cooking liquid.
Stir in the package of Jello while still hot.
Freeze, stirring every few hours. (we put the mixture in an ice cream pail)
When almost frozen solid, mash the slush with a potato masher.
To serve, fill glass 2/3 full with frozen slush, then top with 7-Up or Sprite.