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Nutrition Facts
Serving Size 1 (187g) Recipe makes 22 servings
Calories 138
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 21mg		0%
Potassium 165mg		4%
Total Carbohydrate 35.1g		11%
	Dietary Fiber 1.3g	5%
	Sugars 32.1g
Protein 0.8g		1%
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Rhubarb Slush from the Farmhouse

Recipe #373699 | 5¾ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debber
May 22, 2009

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!!!

SERVES 22 , 11 cups mix (change servings and units)

Ingredients

Base

8 cups water
3 cups sugar
1 (16 ounce) package frozen unsweetened strawberries
8 cups diced rhubarb (fresh or frozen)
1 (3 ounce) package strawberry gelatin
1/2 cup lemon juice

Mixer

ginger ale (plain or flavored)
carbonated lemon-lime beverage (like Squirt or 50/50)

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.