Rhubarb Slush

Rhubarb Slush is a cool, tart, and sweet frozen drink that’s perfect for hot days and summer gatherings. With its bright pink hue and refreshing citrus undertones, this icy beverage is a fun and unique way to enjoy rhubarb—either as a non-alcoholic treat or a cocktail base.

Why You’ll Love This Recipe

This slush is not only visually stunning, but it’s also incredibly simple to make in large batches. It can be stored in the freezer and scooped out whenever the craving hits. The combination of rhubarb, citrus juice, and sweetener makes for a refreshing balance of tangy and sweet that’s totally crave-worthy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen rhubarb, chopped
• Granulated sugar
• Water
• Lemon juice
• Orange juice
• Optional: ginger ale, lemon-lime soda, or vodka for serving

Directions

this recipe

1. Cook Rhubarb
   In a large saucepan, combine rhubarb, water, and sugar. Bring to a boil, then simmer for 15–20 minutes until rhubarb is very soft.
2. Strain and Cool
   Strain the mixture through a fine mesh sieve to remove solids. Let the liquid cool to room temperature.
3. Add Citrus
   Stir in lemon juice and orange juice. Taste and adjust sweetness as needed.
4. Freeze
   Pour the mixture into a freezer-safe container and freeze for at least 6–8 hours or overnight. It should be frozen but scoopable, like a slushy.
5. Serve
   Scoop into glasses and top with lemon-lime soda, ginger ale, or sparkling water. For an adult version, add a splash of vodka or gin.

Servings and timing

Makes about 10–12 servings
Prep time: 15 minutes
Cook time: 20 minutes
Freeze time: 6–8 hours or overnight
Total time: About 7–8 hours including freezing

Variations

• Alcoholic Version: Add vodka or gin directly to the mix before freezing or to individual servings.
• Berry Rhubarb Slush: Add strawberries or raspberries to the rhubarb while cooking for extra flavor and color.
• Citrus Swap: Try lime juice instead of lemon for a sharper citrus profile.
• Tea-Infused: Use brewed tea in place of some of the water for added depth.

Storage/Reheating

Store the slush in an airtight container in the freezer for up to 3 months.
No reheating needed—just scoop and serve. Let it sit at room temperature for a few minutes if it’s too solid.

FAQs

Can I make rhubarb slush without sugar?

Yes, but it may be quite tart. You can substitute with honey, agave, or a sugar alternative to taste.

How long does rhubarb slush last in the freezer?

It keeps well for up to 3 months if stored in a sealed container.

Can I use frozen rhubarb?

Absolutely—no need to thaw it first, just cook it down as you would fresh rhubarb.

Is this recipe kid-friendly?

Yes, if made without alcohol. It’s a fun, fruity frozen drink everyone can enjoy.

Can I add alcohol directly to the mix before freezing?

Yes, just keep in mind alcohol lowers the freezing point, so the slush may be slightly softer.

Do I have to strain the rhubarb?

Straining makes for a smoother slush, but if you like a little pulp, you can skip that step.

Can I use bottled citrus juice?

Fresh juice is best for flavor, but bottled lemon or orange juice can be used in a pinch.

What if the slush is too solid?

Let it sit at room temperature for 10–15 minutes before scooping.

Can I serve this at a party?

Yes! It’s perfect for make-ahead entertaining—just scoop and pour soda or liquor over the top.

Can I double the recipe?

Definitely—just use a larger pot and freezer container.

Conclusion

Rhubarb Slush is a vibrant, fruity frozen drink that’s as beautiful as it is refreshing. Whether you serve it alcohol-free or as a lively cocktail, this slush is sure to be a hit at any spring or summer occasion. Simple to make and store, it’s the perfect cool-down treat with a seasonal twist.

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