Rhubarb and Raspberry Crabbie's Slushie Bowl

by - May 10, 2017

Summer is coming... time to get chillin' with the rhubarb and a cheeky bit of booze...

I absolutely love combining rhubarb with alcohol. From my favourite juice - Cawston Press Apple & Rhubarb juice mixed with vodka and soda water to Rhubarb infused vodka itself. This Crabbie's raspberry is so sweet that it was just begging to be turned into a slushie and paired with the wonderfully sour rhubarb. Each year my colleague kindly gives me some rhubarb from her garden so it's proper organic :)

As an anti-sugar advocate and due to the sweetness of the Crabbie's, this recipe uses less sugar than a sorbet recipe, so you can rejoice in the fact that you're only being naughty once. 
Get it out at BBQs or use it to sooth your mouth after a particularly spicy number. 

2 Rhubarb Stalks
3 Tablespoons sugar
1 bottle of Crabbie's Raspberry Ginger Beer
1 tsp vanilla essence
100ml water

How To Make
Chop your rhubes into one inch pieces and boil in the water and sugar until softened (10-15 mins)

As they start to soften, stir in the vanilla essence

Then add the Crabbie's and turn off the heat

Allow it to cool fully

Then blend with a hand mixer until totally smooth

Pour into a plastic container and freeze!

Stir every now and then to prevent it becoming too solid

Serve with mashed raspberries swirled throughout!

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