Rhubarb Slush
Author: Marla Hingley
Prep time: 4 hours
Cook time: 10 mins
Total time: 4 hours 10 mins
A deliciously sweet-tart slush, the perfect thirst quencher when its time to relax.
  • 6 cups chopped rhubarb
  • ⅓ - ⅔ cup sugar, to taste
  • 2 cups water
  • 1-2 (3oz) cans frozen lemonade concentrate, to taste
  • 2 cups vodka or white rum
  1. In a large sauce pan, combine rhubarb, sugar and water. Bring to a boil, cooking until tender, about 10 minutes.
  2. Pour mixture into a food processor along with frozen concentrate (add 3oz to start, then more to taste if desired), and process until smooth. Keep lid partially open to allow steam to escape. Allow to cool to room temperature.
  3. Pour into a large bowl and stir in alcohol. Add any additional flavors or colorings if desired (see Notes). Pour into a container, seal, and freeze until firm.
  4. To serve, use an ice cream scoop and place about 2 scoops of slush into each cup. Top with some 7-Up or club soda.
- For a sweeter slush, use 5 cups rhubarb and 1 cup sliced strawberries
-If you want a darker colored slush, add a some strawberry Kool-Aid powder, or a few drops of red food coloring.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/rhubarb-slush/