Frozen Rhubarb Slush Recipe

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Frozen Rhubarb Slush
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  1. In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.
  2. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
  3. To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. Yield: 22 servings (1 cup each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.99 Kcal (494 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 15.84mg 1%
Potassium 62.97mg 1%
Total Carbs 30.33g 10%
Sugars 27.74g 111%
Dietary Fiber 1.02g 4%
Protein 0.58g 1%
Vitamin C 5.2mg 9%
Calcium 109.6mg 11%
Amount Per 100 g
Calories 41.78 Kcal (175 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 5.61mg 1%
Potassium 22.3mg 1%
Total Carbs 10.74g 10%
Sugars 9.82g 111%
Dietary Fiber 0.36g 4%
Protein 0.2g 1%
Vitamin C 1.8mg 9%
Calcium 38.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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