Rhubarb Slush Recipe

  • Prep: 50 min. + freezing
  • Yield: 10 Servings
50 50


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


  1. I never know what to do with all my rhubarb, so I tried this and I really like it a lot! Yummy!


Post a Comment

Popular posts from this blog

Maple Holistic Apple Cider Vinegar Shampoo Review