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Strawberry Rhubarb Slush

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  • Author: Megan
  • Prep Time: 5 minutes
  • Freeze Time: 8 hours
  • Cook Time: 10 minutes
  • Total Time: 8 hours + 15 minutes
  • Yield: 1/2 gallon 1x
  • Category: Drinks, Alcoholic
  • Method: Stovetop, Freezer
  • Cuisine: American

Description

This slush is tart, sweet and perfect for a hot summer afternoon!


Ingredients

Units Scale
  • 3 cups fresh rhubarb, chopped into 1 inch pieces
  • 3 cups water
  • 1 cup granulated sugar
  • 8 oz frozen strawberries, sliced or whole
  • 12 oz can frozen raspberry lemonade concentrate
  • Sprite or other clear, lemon lime soda
  • clear liquor of your choice (rum, tequila, vodka, etc.)

Instructions

  1. Add the chopped rhubarb and water to a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the rhubarb is softened. This should take about 10 minutes.
  2. Strain the liquid from the rhubarb and carefully discard the pulp. The liquid should be a deep pink color. Add the granulated sugar to the rhubarb liquid and stir for a few minutes until it has dissolved.
  3. Add the frozen strawberries and sweetened rhubarb liquid to a blender canister or food processor bowl and blend until the strawberries are completely processed. Add the strawberry rhubarb mixture to a gallon size ice cream bucket.
  4. Stir in the raspberry lemonade concentrate until dissolved and seal the bucket with the lid. Freeze the slush for at least 8 hours or overnight.
  5. Allow the frozen slush to thaw for 20-30 minutes before serving. Add as many scoops of frozen rhubarb slush to a glass as desired, and pour lemon lime soda and liquor over the top. Serve immediately.


Nutrition

  • Serving Size: 8 oz (approx)
  • Calories: 235
  • Sugar: 54.9 g
  • Sodium: 9.7 mg
  • Fat: 0.6 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 59.6 g
  • Fiber: 2.1 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg