Easy Rhubarb Slush Recipe

Rhubarb Slush Recipe on Picnic Table


  • 3 cups of rhubarb – chopped (about 2 long stalks or 3 small stalks)
  • 1 cup of water
  • 1/3 cup of sugar
  • 1 cup of apple juice
  • 1 Tube of Frozen Pink Lemonade Concentrate – about 12 oz.
  • 2 Liter Bottle of Lemon-Lime Soda


  1. Place all of the rhubarb, water and sugar into a saucepan
  2. Bring to a boil over medium heat – reduce to simmer with lid on for about 5 minutes
  3. Rhubarb should be tender. Allow to cool for about 20 minutes
  4. Place cooled rhubarb into a blender and puree
  5. In a large freezer proof container – mix the puree and the rest of the ingredients
  6. Freeze for several hours or overnight
  7. About 1 hour before you are ready to serve the slush, pull it out of the freezer and let it start to thaw
  8. Use a large spoon to chop up the thawed slush even more
  9. Pour into a pitcher
  10. Serve with strawberries – Delicious!