Best 7 Make Ahead Rhubarb Slush Recipes

RHUBARB SLUSH

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
• Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

RHUBARB SLUSH

Steps:

• In large pot on stove mix together water and rhubarb.
• Bring to a boil and then simmer for 15-20 minutes until softened.
• In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
• Add in sugar, jello, lemon juice and pink lemonade concentrate.
• Whisk together until combined.
• Cover and freeze overnight.
• Remove from freezer and stir to loosen.
• Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.

RHUBARB SLUSH

Steps:

• In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. , In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. , For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

MAKE-AHEAD RHUBARB SLUSH

Steps:

• In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze. , To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.

REFRESHING SUMMER RHUBARB SLUSHY

Steps:

• Combine rhubarb, 1/4 cup water, and salt in a food processor or blender; blend until rhubarb is finely chopped.n
• Place a cheesecloth onto a jug and pour the blended rhubarb onto it. Tie the cheesecloth and squeeze all the juice out of the rhubarb. Discard the pulp.n
• Pour maple syrup into the jug and mix well until all the maple syrup has dissolved.n
• Squeeze limes into the jug and mix well. Add ice cold water and mix everything together with a large wooden spoon. Taste and adjust sweetness if necessary. Refrigerate rhubarb limeade in the refrigerator until ready to use.n
• To make slushies: For each serving, place 3/4 cup of rhubarb limeade into the blender with about 1 cup ice; blend until desired consistency.n

STRAWBERRY-RHUBARB SLUSH

Steps:

• Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
• Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
• For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

RHUBARB SLUSH

Steps:

• 1. COOK ALL INGREDIENTS UNTIL MUSHY. ADD 1 SMALL BOX OF STRAWBERRY JELLO STRAIN THRU COLLANDAR AFTER COOL ADD 2 CUPS VODKA OR GIN AND FREEZE IN ICE CREAM PAIL
• 2. SERVE IN CUPS. SCOOP SLUSH INTO CUP AND THEN ADD 7UP