A refreshing summertime treat this Rhubarb Slush is an oldie but goodie that is seriously addicting and full of massive flavor!
Prep Time1 d
Cook Time20 mins
Total Time1 d 20 mins
Servings: 10 servings
- 6 cups rhubarb chopped
- 6 cups water
- 2 1/4 cup sugar
- 1 small pkg strawberry jello
- 1/3 cup lemon juice
- 12 oz frozen pink lemonade concentrate
- Lemon lime soda or alcohol
In large pot on stove mix together water and rhubarb.
Bring to a boil and then simmer for 15-20 minutes until softened.
In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
Add in sugar, jello, lemon juice and pink lemonade concentrate.
Whisk together until combined.
Cover and freeze overnight.
Remove from freezer and stir to loosen.
Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.
Calories: 258kcal | Carbohydrates: 66g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 244mg | Fiber: 1g | Sugar: 61g | Vitamin A: 75IU | Vitamin C: 13.4mg | Calcium: 70mg | Iron: 0.2mg