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Make-Ahead Rhubarb Slush

 Make-Ahead Rhubarb Slush
If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.
12 ServingsPrep: 20 min. + freezing


  • 8 cups sliced fresh or frozen rhubarb
  • 8 cups water
  • 3 cups sugar
  • 1/2 cup lemon juice
  • 1 package (3 ounces) strawberry gelatin
  • Lemon-lime soda, optional


  • In a large kettle, combine the rhubarb, water, sugar and lemon juice;
  • cook until the rhubarb is tender. Strain, reserving juice. Add
  • gelatin to hot juice, stirring until dissolved. Pour into a 5-qt.
  • container or individual plastic cups; freeze.
  • To serve, allow mixture to thaw until slushy. Add 2 tablespoons
  • lemon-lime soda to each serving if desired. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 239 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 61 g carbohydrate, 2 g fiber, 1 g protein.