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Rhubarb Slush

 Rhubarb Slush
This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip. -Theresa Pearson, Ogilvie, Minnesota
10 ServingsPrep: 50 min. + freezing


  • 3 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 1/3 cup sugar
  • 1 cup apple juice
  • 3/4 cup thawed pink lemonade concentrate
  • 1 bottle (2 liters) lemon-lime soda


  • In a saucepan, combine rhubarb, water and sugar; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes or until rhubarb is
  • tender. Cool for about 30 minutes.
  • In a food processor or blender, puree mixture, half at a time. Stir
  • in apple juice and lemonade concentrate. Pour into a freezer
  • container; cover and freeze until firm. Let stand at room
  • temperature for 45 minutes before serving.
  • For individual servings, scoop 1/3 cup into a glass and fill with
  • soda. To serve a group, place all of mixture in a large pitcher or
  • punch bowl; add soda and stir. Serve immediately. Yield: about 10
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 159 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 41 g carbohydrate, 1 g fiber, trace protein.