Make-Ahead Rhubarb Slush Recipe

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If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.
TOTAL TIME: Prep: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 12 servings


  • 8 cups sliced fresh or frozen rhubarb
  • 8 cups water
  • 3 cups sugar
  • 1/2 cup lemon juice
  • 1 package (3 ounces) strawberry gelatin
  • Lemon-lime soda, optional

Nutritional Facts

1 cup: 239 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 61g carbohydrate (57g sugars, 2g fiber), 1g protein.


  1. In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze.
  2. To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired. Yield: 12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Make-Ahead Rhubarb Slush in Cookin' Up Country Breakfasts Cookbook 1994, p89

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deannasnz User ID: 6542477 46845
Reviewed Jan. 13, 2013

"This recipe is so easy and quick to make, so refreshing on a hot day, and everybody loves it. I'll keep the frozen mixture on hand as much as possible."

ejkrausewagner User ID: 4184012 39485
Reviewed May. 29, 2009

"This slush is excellent with a splash of vodka!"

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