I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Another Rhubarb recipe!
I am playing it safe this week and not using a recipe that calls for flour! Our birthday group was invited to lunch at the home of Bev Chicos who, with her husband Dan, retired to his childhood farm site near West Concord, MN. She served a refreshing rhubarb slush that I am going to share with you today. Bev and I were neighbors when they lived in Fairmont. She and I shared many a recipe and planned our children’s graduation parties and weddings, always thinking about menus and ideas. I miss her friendship so it was great spending a day with her. She is a great cook! Plan ahead this need to be made the day before serving.
8 cups rhubarb, diced
2 cups sugar
2 quarts water
1 (12 oz.) frozen lemonade concentrate, she used pink
1- 3 oz. pkg. strawberry Jell-O
1 cup vodka (optional)
Simmer rhubarb and water for 15 minutes, drain but save the juice and discard the rhubarb solids
Add the sugar to juice, add jello and lemonade, stir well. Add vodka if using. Freeze in a 5 qt. ice cream pail, stir occasionally while freezing. This takes a long time - plan on 24 hrs. To serve, scoop slush into glasses, add pop. You can use 7-Up, Sprite; Bev used ginger ale, which was really good.
Today was my kind of weather! Enjoy being outdoors and have a great week!