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TEST KITCHEN APPROVED

Frozen Rhubarb Slush

Name: Frozen Rhubarb Slush
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 22 servings (1 cup each)
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 40 min. + freezing

By Taste Of Home Editorial Team

Recipe by Danielle Brandt, Ruthton, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Frozen Rhubarb Slush

6 Reviews Add your review

Yield:22 servings (1 cup each)

Prep:30 min

Cook:10 min

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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

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Directions

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.