Rhubarb Slush is the ultimate summer drink. It combines all of my favorite flavors into one! Rhubarb is so versatile and using it in this drink gives a great tart flavor to offset some of the sugar. The hardest part of this drink is cooking the rhubarb. It seems like a lot but, well, it is a lot but it goes fast. These are so good on a hot summer day, you can drink the whole pail and not even realize it until they are gone!
I used rum in this recipe, but vodka would work just as well. There are so many variations you could use with the liquor, jello and pop, the choices are endless.
Cut up eight cups of rhubarb and bring them to a boil with eight cups of water and sugar. Bring the mixture to a boil and cook until the rhubarb is broken down and soft, about 5 minutes. Make sure the rhubarb is cooked through. Strain the rhubarb water mixture through a strainer into an ice cream pail, to get out all the pulp and strings. Discard the pulp. Add the jello to the mix and let cool to room temperature. Add the rum, or liquor of your choice, once the mix has cooled. If you add it too soon, all the liquor will cook out of the mix. That would be a big bummer.
Freeze the rhubarb rum mix in the freezer overnight. It won’t freeze solid.
To serve the slush add to a glass about 3/4 full and top with ginger ale. Enjoy!
Add this refreshing drink to your summer patio party menu. It is so good and easy! If you need any help drinking it, let me know, I will be happy to stop over and help you out.
- 8 c. rhubarb, diced
- 8 c. water
- 3 c. sugar
- 1 sm package strawberry jello
- 2 c. rum
- Ginger ale
- Combine the rhubarb, sugar and water in a large stock pot
- Bring to a boil and cook 5 minutes until rhubarb is broken down
- Remove from heat and strain into an ice cream pail
- Add jello packet
- Let cool to room temperature
- Add rum
- Freeze overnight
- To serve:
- Add slush to a glass about ¾ full
- Top with ginger ale and enjoy!