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Rhubarb Slush

4 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. + freezing

Makes

about 10 servings

Updated: Sep. 30, 2022
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
Rhubarb Slush
Rhubarb Slush Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 159 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 41g carbohydrate (38g sugars, 1g fiber), 0 protein.