Rhubarb Slush

Tim made some rhubarb slush while I was in the hospital with Rugby. It was good, but super tart. Good thing it was a small batch. He tweaked his recipe and made one that is super good! Enjoy!


Tim's Rhubarb Slush

2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate

Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.

**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.

Zucchini Jam

When I was a little girl, my mom used to make Zucchini Jam for me every year. I just LOVED the stuff. Then, either Jello stopped making apricot jello or my mom just told me that so she was off the hook....she quit making it and lost the recipe. When I married and had kids of my own, I got a bug up my rear to find that recipe again. I searched all over online and tried a recipe or two, but none of them were my mom's recipe with the apricot jello. Then, in 2005 I thought to ask my Grandma in South Dakota. OF COURSE Grandma had it!! I've made it 3 of the last 4 years and it's always so good!! I make several batches so I have enough for gifts all year, too!

Granny's Zucchini Jam

6 cups grated zucchini
1 cup sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
1-6 oz box apricot jello
2 boxes sure-gel

Bring zucchini to a boil and cook until clear, about 6 minutes. Add sugar, lemon juice, and pineapple. Boil hard for 6 minutes. Remove from heat and add sure-gel. Stir until dissolved before adding the jello and stir that until dissolved, also. Pack into jelly jars and seal. Enjoy!