Description
This Rhubarb Slush is the ultimate summer drink—sweet, tangy, and incredibly refreshing. Made with real rhubarb, strawberry jello, and lemonade concentrate, it’s the perfect icy treat for backyard gatherings or cozy winter evenings when you need a taste of sunshine. Easy to prepare and freezer-friendly, it’s a fruity favorite that everyone will love.
Ingredients
Scale
- 8 cups chopped rhubarb
- 6 cups water
- 1 can frozen pink lemonade concentrate or your choice of juice
- 1/2 cup lemon juice (or 2 tbsp Epicure’s Lemon Chiffon Dip Mix)
- 1/2 cup strawberry jello powder
- About 1/2 cup sugar, to taste (taste the drink after adding the jello and before adding any sugar)
Instructions
- Bring the rhubarb and water to a boil. Reduce the heat and simmer until the rhubarb is soft and tender.
- Place a colander over a large bowl and pour the rhubarb and juice into the colander. Allow it to drain for 30 minutes.
- Discard the rhubarb. Add the rest of the ingredients. (If the juice is cold, you might want to reheat it to dissolve the jello powder.)
- Pour the mixture into an ice cream pail, freeze, and stir every hour until slushy (or just occasionally if you are too busy).
- Let it freeze completely and enjoy a taste of summer in the middle of winter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving