Frozen Rhubarb Slush
- 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
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,