Homemade Strawberry Rhubarb Slush is a wonderful and tasty homemade treat to beat the heat. Many people often go to convenience stores to purchase a slurpy or slushy. Why not make your own today. Not to mention, this is not a flavor you can get anywhere but home. If you like rhubarb then this slush is going to make your day. By the way, there is something so elegant looking about this slush.
Homemade Strawberry Rhubarb Slush:
Consequently, these cooling treats are perfect for any hot day. What a way to cool down. At any rate, it is healthier and tastier than the store-bought versions. o artificial flavors, colors, or additives. So quick and easy to make.
Red rhubarb makes such a beautiful shade of baby antique pink. In fact, it is so pretty, it could be served at a tea party, baby shower, or bridal shower. In short, this is slightly sweet and not over the top sweet like the ones you can purchase. Overall, the flavor is mild and intriguing. Why not make this cool refreshing drink tonight. Needless to say, this is refined sugar-free.
In short, if don’t have a red rhubarb plant perhaps you may wish to purchase seeds from Amazon as well as Vanilla Stevia and Madagascar Vanilla.
Homemade Strawberry Rhubarb Slush
Ingredients:
1 cup sliced strawberries
1 cup sliced red rhubarb
4 cups of water
10 drops of vanilla stevia
1/2 tsp Madagascar vanilla
Directions:
First, place strawberries and rhubarb into a sealable plastic bag or into a sterilized gallon container. Second, place in the fridge overnight. In the morning pour out half of the water. Pour the infused water into ice trays. Place the ice trays into the freezer until frozen. Place the remaining water back into the fridge. Once the ice is frozen solid remove from trays. 
Place ice cubes into a blender. Pour out the remaining water over a sieve and allow the liquid to drain into a bowl. Finally, pour the drained water in the blender with the ice cubes. 
Add the Stevia. Turn blender on high until the ice is crushed. Lastly, our into drinking glasses and enjoy. Decorate with lime and strawberry slices.
Add less water for thicker slush. For a sweeter slush add more drops of stevia.
Variation: Remove the sliced strawberries from the sieve and place them into the blender with the ice and the infused water.
Strawberry Rhubarb Slush
Equipment
Ingredients
- 1 cup sliced strawberries
- 1 cup sliced rhubarb
- 4 cups of water
- 10 drops of vanilla stevia
- 1/2 tsp Madagascar vanilla
Instructions
- First, place strawberries and rhubarb into a sealable plastic bag or into a sterilized gallon container.
- Second, place in the fridge overnight.
- In the morning pour out half of the water.
- Pour the infused water into ice trays.
- Place the ice trays into the freezer until frozen.
- Place the remaining water back into the fridge.
- Once the ice is frozen solid remove from trays.
- Place ice cubes into a blender.
- Pour out the remaining water over a sieve and allow the water to drain into a bowl.
- Pour the drained water in the blender with the ice cubes.
- Add the Stevia and vanilla.
- Turn blender on high until the ice is crushed.
- Pour into drinking glasses and enjoy.
- Decorate with lime and strawberry slice.
- Add less water for thicker slush. For a sweeter slush add more drops of stevia.
Variation:
- Remove the sliced strawberries from the sieve and place them into the blender with the ice and the infused water.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 4 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 10 mg | 0 % |
| Potassium 15 mg | 0 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 6 % |
| Calcium | 9 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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