Rhubarb Slushies

Be the first to review
READY IN: 30mins
Recipe by C Wojo

Really good on a hot summer day. Easy to make and keeps in the freezer so will not spoil.

Ingredients Nutrition


  1. Boil rhubarb in water until soft and mushy. Strain - saving the juice (discard the pulp). Add sugar and jello - stir until disolved. Add vodka and lemon juice - stir and put in a container (ice cream bucket/plastic coffee container, etc.). Freeze overnight (at least).
  2. This will not freeze solid due to the vodka however, it will be slushy.
  3. When serving - fill glass 1/2 to 3/4 full with slushy. Top off with 7up.
  4. Enjoy!
  5. (I quessed on the number of servings and the prep time. It has to freeze overnight or 12 hours or so.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a