Rhubarb Slush
Frozen and refreshing, sweet, tart, and delicious!
Ingredients
- 8 cup diced rhubarb fresh or frozen
- 3 cup sugar
- ½ cup lemon juice
- 1 3oz package raspberry jello mix
- 7up or ginger ale to serve
Instructions
- 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.