This recipe is near and dear to my heart. I don’t think there was a single summer growing up that we didn’t make this frozen treat.
Easily made with fresh or frozen rhubarb, this recipe is a great refreshing way to enjoy the multitudes of rhubarb that will be coming out of your garden! (not to knock the rhubarb pies, cobblers, and crumbles that I know I always look forward to)
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Rhubarb Slush
Frozen and refreshing, sweet, tart, and delicious!
Bring 8 cups of water to a boil, and add 8 cups of rhubarb. Boil until the rhubarb is extremely tender (should be mushy)
Strain the liquid (keep the liquid and dispose of the solids)
Add sugar, lemon juice, and raspberry jello mix to the rhubarb liquid.
Bring the mixture to a full boil. Place into a container that can withstand the heat of the liquid as well as being freezer safe (do not overfill as it will expand upon freezing).
Allow to freeze fully (will likely need at least overnight)
Add ½ cup of frozen mixture to a glass and add ginger ale until covering the mixture. Use a spoon to break up the mixture until you have an even slushy consistency!
Notes
For an alcoholic twist – I recommend adding vodka or rum when serving.
I frequently cut this recipe in half (saving the remainder of the jello mix for a future batch) as I have no self-control and will eat all of this by myself.
