Zutaten für Rhubarb Slush
- 2 cups chopped rhubarb
- 1/2 cup water
- 3/4 cup granulated sugar
- Lemon Juice
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Zubereitung von Rhubarb Slush
- Combine rhubarb, sugar, and water in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until rhubarb is tender.
- Remove from heat and let cool completely.
- Puree the rhubarb mixture using an immersion blender or regular blender until smooth.
- Strain the puree through a fine-mesh sieve to remove any solids (optional, for a smoother slush).
- Pour the rhubarb puree into a shallow container and freeze for at least 2 hours, or until mostly solid.
- Once frozen, break up the rhubarb mixture into smaller chunks.
- Place the frozen rhubarb chunks in a food processor or blender and pulse until slushy but not completely liquid. Add a splash of water if needed to achieve desired consistency.
- Serve immediately in chilled glasses. Garnish with fresh mint or a sprig of rhubarb (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
490g
Fat
0g
Carbs
43g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Beverages Fruit Canadian Easy No Cook Low Fat Vegetarian Freezer Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low In Something Equipment Number Of Servings Technique
