Before we harvested our ripe rhubarb this spring we thought that we had better use what we had in the freezer. We even found that we had some frozen strawberries, so we decided to make this great Tart and Tangy Slush treat.
Last year a friend shared her Rhubarb Slush recipe with me and my husband and I tweaked it a little by adding strawberries. We love the flavor combination in Strawberry Rhubarb Crisp so we thought what the heck.
Slush Recipe
8 cups diced fresh or frozen rhubarb
16 ounces fresh or frozen strawberries
3 cups sugar
8 cups water
1/2 cup lemon juice
Grapefruit flavored soda (Fresca)
Directions
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 lemon juice.
Transfer into containers for freezing. *I save ice cream buckets after they are emptied.*
Check and stir after 3-4 hours. Continue stirring every hour or so until you get that slushy consistency.
Scoop desired amount into a glass and pour in grapefruit soda.
Enjoy that tart and tangy flavor but be careful, not too much at a time. BRAIN FREEZE!
This Tart and Tangy Slush Treat is just the ticket if your love strawberries and rhubarb. The taste is a refreshing treat on that hot afternoon after a swim or in the evening after dinner for a visit on the deck. It’s great for a summer party treat as well. Enjoy!
