Rhubarb Slush
This rhubarb slush is everything slush should be: fizzy, tangy, sweet, and fruity, with a punchy look and flavor.
Servings 28 people (approx)
Ingredients
- 8 cups fresh rhubarb chopped
- 8 cups water (2 quarts)
- 1 3/4 cups granulated sugar
- 1 85g package strawberry jello
- 1/2 cup lemon or lime juice
- 1 can frozen pink lemonade concentrate 295 ml
- Flavored Sparking Water like Bubly, Ginger Ale OR 7-up
- Fresh mint leaves and lemon or lime slices to serve (optional)
Instructions
- In a large pot, combine rhubarb and water and simmer on medium heat for 15-20 min or until soft enough to mash.
- Place a large sieve over a large bowl and pour the rhubarb/water into the sieve. Press on the rhubarb to extract all the juice, and repeat until done.
- Pour the hot rhubarb juice back into the pot over medium heat and add 1 3/4 cups of sugar, strawberry jello powder, 1/2 cup lemon or lime juice, and frozen pink lemonade concentrate. Whisk well to combine. Make sure your rhubarb juice is hot when adding these ingredients.
- Divide your rhubarb mixture between two 9x13 in pans, and freeze overnight or 10-12 hours.
- Once rhubarb mixture is frozen enough to mash and produce a slushy consistency, use a knife and a potato masher to break the frozen mixture apart and mash it well.
- Divide the slush among approx. 28 cups, filling them halfway. Pour flavored, sparkling water, Ginger Ale, OR 7-up over the slush and serve. Garnish with fresh mint leaves and slices of lemon or lime if desired, or mix them in. Enjoy your taste of summer!