Print Options

 
 
 Print

Make-Ahead Rhubarb Slush Recipe

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.
TOTAL TIME: Prep: 20 min. + freezing YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired. Yield: 12 servings.
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.

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.