Frozen Strawberry-Rhubarb Daiquiri recipe

1 oz 151 proof rum (Bacardi or Bundaberg)
1 oz fresh lime juice
strawberry-rhubarb mix (see directions)

Roughly chop 1/2 lb. fresh rhubarb and heat in pan with 3/4 cup sugar. Stir until sugar dissolves, bringing mixture to the boil. Cover and simmer 8 minutes, then add 2 cups topped and sliced strawberries. Bring back to the boil for 2 minutes, then let mixture cool.

Mix equal amounts of strawberry-rhubarb mixture, 151 proof rum and lime juice in blender (in a standard 40-oz. blender I like to use 10-12 oz. each of mixture, rum & lime juice, then fill to near the top with ice). Blend until smooth and serve immediately in chilled cocktail glasses.

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