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country-lane-kitchens
Rhubarb Slush
Place in stockpot and simmer on a medium-low heat until mushy/soft:
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8 cups chopped rhubarb
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8 cups water
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2 ¾ cups sugar
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1/3 cup lemon juice
Strain to remove the pulp. Pour the juice into a 1 gallon pail (such as an ice cream pail).
Add and stir well:
Stir well and place in the freezer. Allow at least 36 - 48 hours to freeze, stirring several times.
When ready to serve, scoop slush into glasses and fill with Sprite.
Handy Tip:
Use a ChopStir to stir the slush while freezing. It works well to break up the chunks.
A compact kitchen machine that does it all and combines the function of 8 kitchen machines into 1. It's a mixer, blender & food processor. Use the precise temp. and time controls to cook, steam, saute and blanche. It's like having your very own Sous Chef.
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Guests will smile at this cheese knife set for hard, firm, semi-soft and crumbly cheeses. The different shapes of knives cut any type of cheese - hard, firm, semisoft, and crumbly while the fork will hold a block of cheese in place while cutting.
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The generous 16oz cup collapses from 5.5" down to a slim 2" height to slide easily into your purse, pocket, backpack, or glove compartment. The silicone cup is easy to hold onto, drink out of and includes a leak proof lid, drinking straw, and heat sleeve.
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