Rhubarb Slush

• 12 cups chopped rhubarb
• 2 c. sugar
• 9 c. water
• 6 oz. frozen lemonade
• 1 pkg. sugar free raspberry or strawberry Jell-O

Bring to a boil the rhubarb, sugar and water. Simmer for one-half hour. Strain the juice into a large bucket with lemonade and Jell-O. Stir to dissolve Jell-O. Freeze. Thaw slightly to slush consistency and serve mixed with 7-Up or Ginger Ale.

This Spring Punch recipe is a hit at graduations and receptions:

Spring Punch

• 2 large cans frozen mixed fruit punch (thaw until slushy)
• 2 large cans frozen pineapple juice (thaw until slushy)
• 1 large can frozen lemonade (thaw until slushy)
• 3 qt. dry Ginger Ale

Place punch, pineapple juice and lemonade in punch bowl. Add Ginger Ale; stir well. Yield 24 servings. You can make an ice ring ahead of time out of the same ingredients.

Keeping with our Victorian theme, I decided on Wassail. This is a wonderful drink during the holidays, especially when the weather outside is "frightful"!

English Wassail

• 1 pint water
• 1 cup honey
• 4 cloves
• 3 sticks cinnamon
• 2 lemons thinly sliced
• 1 bottle medium dry red wine

Boil together water, honey, cloves and cinnamon for five minutes. Add two lemons thinly sliced and allow to stand for 7 or 8 minutes. Add a bottle of medium dry red wine and heat slowly until just below boiling point. Pour it into an insulated carafe or coffee urn to keep it warm. Serve immediately.

You can add nuts or coconut to the mixture if you like.