[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Rhubarb Punch[/title][fusion_text]Week of August 4th to August 8th, 2008
RHUBARB PUNCH (Thanks to a call from a Party Line Listener)
1 Gallon cut up Rhubarb 1 Gallon Water
1 1/2 Cups Sugar 3 oz. Pkg. Strawberry Jell-O
In a kettle, cook together the rhubarb and water until rhubarb is soft. Strain through cheesecloth and put the juice back into the kettle and add the sugar and cook until clear. Then add the Jell-O and stir until Jell-O is dissolved. Put in freezer containers and freeze until ready to use. Use within 3 months for the best nutritional value.
[/fusion_text][/fullwidth]