Rhubarb Slush
A refreshing frozen rhubarb drink that's perfect for summer!
Servings: 16
Equipment
- Cutting Board
- Knife
- Measuring cups
- Saucepan
- Wooden spoon
- Bowl with Lid
Ingredients
- 8 cups diced rhubarb
- 1 cup sugar
- 8 cups water
- 1 3-oz pkg strawberry gelatin
- 1 12-oz can frozen lemonade concentrate
- 2 cups vodka
- lemon-lime soda or ginger ale, for serving
Instructions
- Dice the rhubarb into small pieces. You can use a food processor with the slicing blade for this if you'd like. (I actually had diced rhubarb in my freezer, so I used it. If you use frozen rhubarb, make sure you use the juice that is created upon thawing.)
- Combine your diced rhubarb with the sugar and water in a saucepan. Bring to a boil, stirring occasionally. Cook on medium heat until rhubarb is tender and mixture starts to thicken a bit.
- Let rhubarb mixture cool a bit, and then put it into a blender to finish pureeing the fruit.
- Your mixture should still be warm at this point - if it isn't, put it back in the saucepan (because it needs to be warm enough to dissolve the gelatin.) Stir in the package of gelatin until dissolved, and then also stir in the lemonade concentrate.
- Let the mixture cool most of the way before stirring in the vodka. You don't want to put the vodka in when it's too hot or it can dissipate the alcohol content.
- Put the mixture into a bowl with a tight-fitting lid. Place in the freezer. It will likely take 18 hours or so to freeze completely.
- When done, you can take out and spoon slush into glasses. Leave enough space in the glass to top the slush off with sparkling water, lemon-lime soda, or ginger ale. Enjoy!
Notes
You could make this a non-alcoholic drink by using 2 extra cups of water in place of the vodka. Just note that the presence of alcohol is what makes it be "slushy" instead of frozen completely. If you make without alcohol, you will just want to remove it from the freezer a bit before serving so it can thaw slightly to be scooped into glasses.