Rhubarb Slush (aka Frozen Swamp)

Sweet and refreshing on a hot day, this frozen cocktail is a variation of Cooperstown Wine and Spirit’s Bourbon Slush on page 47 of Home Plate: The Culinary Road Trip of Cooperstown. Due to varying colors of rhubarb this recipe may be green instead of pink, making it a Frozen Swamp. Omit the gin and it’s perfect for a children’s party. This recipe is also available at www.savor-newyork.com.

• 6 cups chopped rhubarb, with enough water to just cover
  
• 2 cups sugar (to taste)
  
• 1 six-ounce can of frozen concentrated orange juice, thawed
  
• 1 six-ounce can of frozen concentrated lemonade, thawed
  
• 1 cup gin (optional)
  
• 2 cups water
  
• Sprite, tonic water, or club soda
  

Place rhubarb in a large saucepan. Add enough water to barely cover. Bring to a boil over medium-high heat, and cook until tender. Puree.