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Rhubarb Slush

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Rhubarb Slush is a refreshing frozen drink made with cooked rhubarb, strawberry gelatin, pink lemonade concentrate, and lemon-lime soda. This icy, sweet-tart beverage is perfect for summer gatherings, offering a bright fruity flavor and slushy texture that is both fun and refreshing.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 24 hours 35 minutes
  • Yield: 10 servings
  • Category: Beverage
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 6 cups chopped rhubarb
  • 6 cups water
  • 2 1/4 cups granulated sugar
  • 1 small package (3 oz) strawberry gelatin
  • 1/3 cup fresh lemon juice
  • 12 ounces frozen pink lemonade concentrate
  • Lemon-lime soda, for serving

Instructions

  1. Wash and chop rhubarb into small pieces.
  2. In a large pot, combine rhubarb and water.
  3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until rhubarb is soft.
  4. Strain mixture through a fine mesh sieve, reserving the liquid and discarding solids.
  5. While still warm, stir sugar into the liquid until fully dissolved.
  6. Add strawberry gelatin, lemon juice, and pink lemonade concentrate. Mix until smooth.
  7. Pour mixture into a freezer-safe container, cover, and freeze for at least 24 hours.
  8. Before serving, let slush soften slightly and stir to break up ice crystals.
  9. Scoop into glasses and top with lemon-lime soda. Stir gently and serve immediately.

Notes

  • Let slush sit at room temperature for a few minutes if too firm.
  • Frozen rhubarb can be used if thawed before cooking.
  • Adjust sugar to taste for a less sweet version.
  • Blending the slush slightly can create a smoother texture.
  • Best served very cold for maximum refreshment.
  • Can be made in advance and stored in the freezer.

Nutrition

Find it online: https://savorymomskitchen.com/rhubarb-slush/