Rhubarb Slush
Created by dienia b on June 4, 2021
- Servings: 10
- Prep Time: 1d
- Cook Time: 30m
- Recipe #37072
Ingredients
- 6 cups rhubarb ,chopped
- 6 cups water
- 2 ¼ cups sugar
- 1 package (3 ounces) raspberry gelatin
- ⅓ cup lemon juice
- 1 package (12 ounces) frozen pink lemonade concentrate
- 16 ounces lemon lime soda
How to Make
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Step 1: In a large pot on stove mix together water and rhubarb.
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Step 2: Bring to a boil and then simmer for 30 minutes until softened.
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Step 3: In a large ice cream plastic container, drain your liquid from your pulp of the rhubarb using a strainer.
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Step 4: Mash through
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Step 5: Add in sugar, jello, lemon juice and pink lemonade concentrate.
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Step 6: Stir together until combined.
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Step 7: Cover and freeze overnight.
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Step 8: Remove from freezer and stir to loosen.
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Step 9: Place scoops in cup and pour desired amount of lemon lime soda over top.
Nutritional Facts
- 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