Frozen Rhubarb Slush Recipe
Frozen Rhubarb Slush Recipe photo by Taste of Home

Frozen Rhubarb Slush Recipe

Publisher Photo
Sweet and refreshing, this pretty pink slush stores well in the freezer, so it's great to have on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aahhh! —Danielle Brandt, Ruthton, Minnesota
TOTAL TIME: Prep: 40 min. + freezing
MAKES:22 servings
TOTAL TIME: Prep: 40 min. + freezing
MAKES: 22 servings

Ingredients

  • 8 cups diced fresh or frozen rhubarb
  • 1 package (16 ounces) frozen unsweetened strawberries
  • 3 cups sugar
  • 8 cups water
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 cup lemon juice
  • 11 cups ginger ale, chilled
  • Rhubarb curls, optional

Nutritional Facts

1 serving equals 179 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 46 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.
  2. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
  3. To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. Yield: 22 servings (1 cup each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Slush in Taste of Home June/July 2009, p65

Nutritional Facts

1 serving equals 179 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 46 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Frozen Rhubarb Slush

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 14, 2014

Super refreshing punch! No one will ever guess that it is made with rhubarb.

MY REVIEW
Reviewed Jun. 13, 2013

I liked this but it took a lot longer to freeze than I thought it would. Could not serve the day I wanted to. I used diet ginger ale to cut the sweetness a little bit. Very refreshing!

MY REVIEW
Reviewed Jul. 22, 2011

This is absolutely wonderful...my kids really enjoy this. I usually don't buy ginger ale, so we either just scoop into a dish and eat like italian ice or I'll mix it with lemonade for a slushier treat. Either way....it's just so refreshing!

MY REVIEW
Reviewed Jun. 21, 2010

I have a slight var of this I use 8 cups of rhubarb cut into 1 inch pieces and 2 cups of water and stew it then add a scant cup of white suger and process it using all the rhubarb I then add 1 can of pink lemonade concentrate and 4 cans of water

makes 4 liters (I freeze a little for use instead of ice ) When ready to use i add equal amts of rhubarb concentrate to equal amts of ginger ale c I garnish punch bowl with orange slices and blueberries etc. I nmake it for church functions,weddiing s,and parties etc

MY REVIEW
Reviewed Jun. 21, 2010

for Diana:

22 Servings Prep: 40 min. + freezing

Ingredients

8 cups diced fresh or frozen rhubarb

1 package (16 ounces) frozen unsweetened strawberries

3 cups sugar

8 cups water

1 package (3 ounces) strawberry gelatin

1/2 cup lemon juice

11 cups ginger ale, chilled

Rhubarb curls, optional

Directions

In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.

Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.

To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. Yield: 22 servings (1 cup each).

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 serving equals 179 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 46 g carbohydrate, 1 g fiber, 1 g protein

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