Here’s a rhubarb slush from a Professional Home Economist, so you know it’s going to be good!

Rhubarb Slush

8 cups diced rhubarb
2 1/2 – 3 cups sugar
8 cups water
1/2 cup lemon juice
1 4oz package of strawberry jello

Place first four ingredients in a large saucepan.  
Boil for 10-15 minutes. 
Strain and discard pulp. 
Add 1 ( 4oz ) strawberry jello. 
Freeze in an ice cream pail, or margarine containers.
Remove from freezer one hour before serving. 
Add 7-Up (approx equal parts slush and 7 Up).
Enjoy on a hot sunny day.
Thanks Karla for sharing this recipe.

2 thoughts on “Rhubarb Slush Recipe

  1. Tried this recipe for the first time today. I made a couple of modifications to reduce the sugar and bring out the rhubarb flavour.
    1 package of unflavoured gelatin instead of Strawberry Jello
    Club Soda instead of 7-UP.
    Very nice. Looking forward to taking this out of the freezer on a hot sunny day.

  2. This slush is delicious! I made it as it, but next time I may try the modification by Getty. I was just going to compost the pulp, but my son said, “no don’t – it’s good”. I used the rhubarb pulp in place of applesauce in this recipe for low fat muffins: The muffins are wonderful! So this slush recipe gets a gold star from me, especially since I found a way to use the leftover rhubarb pulp!

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