Rhubarb Slush Recipe
Rhubarb Slush Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 50 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 50 min. + freezing

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

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.
Originally published as Rhubarb Slush in Taste of Home April/May 1995, p39

Nutritional Facts

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

  • 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
  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. Yield: about 10 servings.
Originally published as Rhubarb Slush in Taste of Home April/May 1995, p39

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Reviews forRhubarb Slush

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randcbruns User ID: 828588 227554
Reviewed Jun. 7, 2015

"This is a great recipe. It is the prefect combo of sweet and tangy. I also tried this recipe using green apples to replace the rhubarb for my family who doesn't care for rhubarb, it is great BOTH ways! I will be doubling the recipe in the future, it disappears quickly! :)"

MY REVIEW
NancyStillman User ID: 6381604 199029
Reviewed Jun. 10, 2014

"I have made this punch since it first came out in the 1995 May /June edition of Taste of Home. I try to freeze a few batches of the cooked portion of the recipe to have on hand for a taste of spring at a winter party or shower. Always a great hit and a nice suprise when people discover it has rhubarb in it."

MY REVIEW
joyous0joy User ID: 3488155 4410
Reviewed Jun. 15, 2013

"Wonderful recipe! Only bad part was that it didn't make enough!"

MY REVIEW
voodoowitch User ID: 635464 6353
Reviewed Jun. 25, 2012

"This sweet/tart drink is very good. Everyone seems to really like it."

MY REVIEW
mythyagain@yahoo.com User ID: 1202636 5130
Reviewed Jun. 21, 2010

"I make this every summer! It's been a hit with friends even those who are initially appalled by rhubarb in a drink."

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