Frozen Rhubarb Slush

Nancy Faivre


I got this recipe from "Taste Of Home." Yesterday I decided to try it out with some of the frozen Rhubarb in my freezer. It is delicious! My daughter was over for dinner and she, my husband and I all drank two large glasses of it, and would probably have drank more but the rest was frozen. My husband and daughter both kept commenting on how good it was and I had to agree. This would be great for some type of party or shower. I plan to make some for Christmas Eve. Hope you enjoy it as much as we do.


★★★★★ 1 vote

40 Min
No-Cook or Other


  • 8 c
    • diced fresh or frozen rhubarb
  • 16 oz
    frozen unsweetened strawberries
  • 3 c
  • 8 c
  • 3 oz
    strawberry gelatin
  • 1/2 c
    lemon juice, fresh
  • 11 c
    ginger ale or lemon lime soda, chilled
  • ·
    rhubarb curls, optional

How to Make Frozen Rhubarb Slush


  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. {we ate the pulp}
    Stir in gelatin and lemon juice until dissolved.
    Transfer to a freezer container and freeze, stirring occasionally,until firm. May be frozen for up to 3 months.
    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.
    Yield: 22 servings (1 cup each).
    Nutrition Facts:serving equals 179 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium,

Printable Recipe Card

About Frozen Rhubarb Slush

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy Healthy

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