Rhubarb Slush

10
Servings
1d
Prep Time
30m
Cook Time
1d 30m
Ready In


""

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (369.5 g)
  • Calories 250.2
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 3.4 mg
  • Sodium - 41.2 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 48.2 g
  • Protein - 2.2 g
  • Calcium - 97.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 59.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot on stove mix together water and rhubarb.

Step 2

Bring to a boil and then simmer for 30 minutes until softened.

Step 3

In a large ice cream plastic container, drain your liquid from your pulp of the rhubarb using a strainer.

Step 4

Mash through

Step 5

Add in sugar, jello, lemon juice and pink lemonade concentrate.

Step 6

Stir together until combined.

Step 7

Cover and freeze overnight.

Step 8

Remove from freezer and stir to loosen.

Step 9

Place scoops in cup and pour desired amount of lemon lime soda over top.

Tips & Variations


No special items needed.

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