Frozen Rhubarb Slush Recipe

5 9 8
Frozen Rhubarb Slush Recipe
Frozen Rhubarb Slush Recipe photo by Taste of Home
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Frozen Rhubarb Slush Recipe

Read Reviews
5 9 8
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
MAKES:
22 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
22 servings
TOTAL TIME:
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.
Originally published as Rhubarb Slush in Taste of Home June/July 2009, p65

Nutritional Facts

1 cup: 179 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 1g protein.

  • 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
  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

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Reviews forFrozen Rhubarb Slush

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kphilipsen User ID: 7553257 117693
Reviewed Jul. 14, 2014

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

MY REVIEW
christycincy User ID: 6445428 208644
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
shyski User ID: 1925155 75853
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
McDucky User ID: 4701872 208643
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
linda_ing User ID: 1152650 94625
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"

MY REVIEW
tlmnikkel User ID: 5117865 94633
Reviewed May. 23, 2010

"Great punch!! Even good with a little vodka in it, but wonderful without too! Will be drinking this all summer long!!!"

MY REVIEW
katrinalinn User ID: 3191124 148558
Reviewed May. 18, 2010

"Made it last summer and now it's getting warmer again, my two daughters remember the drink and now i'm going to the store after finding this recipe again, YUM"

MY REVIEW
lmorro00 User ID: 3000106 67288
Reviewed Jun. 5, 2009

"This is incredible! (It would even be great as an adult beverage- add vodka or rum!) I love rhubarb, though couldn't imagine drinking it, but you can't distinguish the rhubarb taste with the strawberry and lemon added."

MY REVIEW
Dianag User ID: 1741483 168615
Reviewed Jun. 3, 2009

"Since this recipe is blocked for many of us, would you print it out?  It sounds too good to miss.  Thanks.

 
Diana"

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