Rhubarb Slush from the Farmhouse

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Total Time
5hrs 40mins
Prep 40 mins
Cook 5 hrs

Keep this on hand for summer guests or--if you're like me--you need a way to preserve all that luscious rhubarb, this recipe is a sure-fire way to use some up! OR if you've already frozen all your 'barb, then measure out what's need--let it thaw completely, then drain--but do NOT press liquid out! Taste Of Home, Summer '09 NOTE: cooking time noted is that needed for FREEZING!!!

Ingredients Nutrition

Directions

  1. In a large pot (or Dutch oven), bring water, sugar, berries & 'barb to a boil; reduce heat and simmer uncovered for 5-8 minutes (barb will be tender).
  2. Press through a sieve; discard pulp.
  3. Stir in gelatin and lemon juice until dissolved.
  4. Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
  5. May be frozen for up to three months (or longer if you're living dangerously).
  6. To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
  7. For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.
Most Helpful

5 5

This is excellent! It would make a wonderful party slush if you added 1 bottle of 80 proof vodka before freezing.