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Strawberry-Rhubarb Slush

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Strawberry-Rhubarb Slush
  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 16
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Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.
May 24, 2011

Ingredients

  • 3 cups (750 mL) chopped fresh or frozen rhubarb
  • 1 cup (250 mL) sugar
  • 2 pkgs (425 g) frozen strawberries in light syrup, slightly thawed
  • 1 1/2 cups (375 mL) vodka
  • 1 can (300 mL) lemon-lime carbonated beverage
  • 1 bottle (2 L) lemon-lime carbonated beverage, chilled
  • Sliced fresh strawberries, if desired

Steps

  • 1
    Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
  • 2
    Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
  • 3
    For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

Expert Tips

  • Tip 1
    Tip: This whole recipe can be served as a slushy punch. Spoon the slush mixture into a large punch bowl, then stir in the carbonated beverage. This is handy if you are serving a large number of people all at once.
  • Tip 2
    Tip: This is a perfect do-ahead recipe because it makes a big batch and can be kept in the freezer for several weeks. Scoop out just the amount you need at one time.
  • Tip 3
    Tip: Slush beverage recipes rely on the alcohol to keep them from freezing solid. Because they remain slushy in the freezer, portions can be scooped out at a moment's notice.

Nutrition Information

No nutrition information available for this recipe
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