Looking for a refreshing summer drink that feels like a breeze in a glass? This Rhubarb Slush is the sweet, tart, and icy delight you didn’t know you needed. Bursting with real rhubarb, kissed with lemonade and strawberry jello, and finished off with your choice of soda or spirit, this is more than just a slush—it’s pure sunshine in a cup.
Perfect for summer BBQs, brunches, or cozy winter days when you need a little reminder of warm-weather joy, this drink is flexible, fun, and full of flavor. Make a big batch and keep it in the freezer for whenever life calls for a little sparkle.
Why You’ll Love This Recipe
Rhubarb Slush is a classic prairie drink, and here’s why it never goes out of style:
Fresh & Fruity: Real rhubarb stewed to perfection creates a tangy base that’s naturally flavorful.
Make-Ahead Magic: Just mix and freeze—this slush waits for you, not the other way around.
Versatile Flavor: Add your favorite juice, adjust the sugar, or even mix in strawberries for a different twist.
Party-Perfect: Great for a crowd, spiked or not—it’s as welcome at a baby shower as it is at a backyard bash.
Gorgeous Color: That pink hue? It’s a showstopper every time.
Prep & Cooking Time
This recipe is easy and mostly hands-off, though it needs time to freeze into slushy goodness.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: About 40 minutes + freezing time
Ingredients
Here’s what you’ll need to craft your own batch of icy rhubarb bliss:
- 8 cups chopped rhubarb
- 6 cups water
- 1 can frozen pink lemonade concentrate (or juice of your choice)
- ½ cup lemon juice (or 2 tbsp Epicure’s Lemon Chiffon Dip Mix)
- ½ cup strawberry jello powder
- About ½ cup sugar, to taste (taste before adding—sweetness varies!)
- Optional: An extra can of frozen concentrate, like berry or orange-pineapple
Step-by-Step Instructions
- Cook the Rhubarb: In a large pot, combine rhubarb and water. Bring to a boil, then reduce heat and simmer until the rhubarb is very soft.
- Strain the Juice: Place a colander over a large bowl and pour the mixture through. Let it drain for 30 minutes—don’t rush it.
- Discard the Pulp: You can toss the cooked rhubarb or save it for baking. You’ll use only the juice for the slush.
- Mix the Base: Stir the jello powder into the warm juice so it dissolves fully. Add lemon juice, lemonade concentrate, and sugar (if needed).
- Freeze: Pour the mixture into an ice cream pail or large container. Place it in the freezer and stir every hour until it becomes slushy. Or, let it freeze completely and scrape when ready to serve.
How to Serve
Serving Rhubarb Slush is as fun as drinking it. Here’s how to enjoy it:
- For a Crowd: Scoop slush into a large punch bowl or pitcher. Fill halfway with slush and top with lemon-lime soda or soda water.
- By the Glass: Mix half slush with half ginger ale or your favorite fizzy beverage.
- On the Go: Scrape some slush straight from the freezer into a glass—no thawing needed.
Want to make it extra special? Add a splash of vodka or rum for a grown-up version.
Tips & Variations
Make It Your Own:
- Add fresh strawberries or use half rhubarb, half berries for a sweeter flavor.
- Adjust the sugar based on your taste and the tartness of your rhubarb.
- Try different frozen juices—cranberry, limeade, or tropical blends work beautifully.
- For more fiber, blend everything instead of straining the pulp.
Freezer Friendly: This slush can be stored in the freezer for weeks—just scrape and serve!
Alcoholic Option: If freezing with vodka or rum, allow a little thawing time before scooping—it won’t freeze solid.
Final Thoughts
Rhubarb Slush is one of those feel-good recipes that brings joy with every sip. Whether you’re sipping it under the summer sun or defrosting a jar in the middle of January, it’s a nostalgic, delicious way to enjoy rhubarb in its most refreshing form.
Once you try it, you’ll be making room for it in your freezer every year. Cool, tart, and delightfully sweet—it’s summer in a scoop.
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Rhubarb Slush – A Cool, Fruity Escape with a Zing of Summer
- Total Time: 40 minutes
Description
This Rhubarb Slush is the ultimate summer drink—sweet, tangy, and incredibly refreshing. Made with real rhubarb, strawberry jello, and lemonade concentrate, it’s the perfect icy treat for backyard gatherings or cozy winter evenings when you need a taste of sunshine. Easy to prepare and freezer-friendly, it’s a fruity favorite that everyone will love.
Ingredients
- 8 cups chopped rhubarb
- 6 cups water
- 1 can frozen pink lemonade concentrate or your choice of juice
- 1/2 cup lemon juice (or 2 tbsp Epicure’s Lemon Chiffon Dip Mix)
- 1/2 cup strawberry jello powder
- About 1/2 cup sugar, to taste (taste the drink after adding the jello and before adding any sugar)
Instructions
- Bring the rhubarb and water to a boil. Reduce the heat and simmer until the rhubarb is soft and tender.
- Place a colander over a large bowl and pour the rhubarb and juice into the colander. Allow it to drain for 30 minutes.
- Discard the rhubarb. Add the rest of the ingredients. (If the juice is cold, you might want to reheat it to dissolve the jello powder.)
- Pour the mixture into an ice cream pail, freeze, and stir every hour until slushy (or just occasionally if you are too busy).
- Let it freeze completely and enjoy a taste of summer in the middle of winter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving
