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Make-Ahead Rhubarb Slush

Total Time

Prep: 20 min. + freezing


12 servings

If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.


  • 8 cups sliced fresh or frozen rhubarb
  • 8 cups water
  • 3 cups sugar
  • 1/2 cup lemon juice
  • 1 package (3 ounces) strawberry gelatin
  • Lemon-lime soda, optional


  1. 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.
  2. To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.

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