Rhubarb slush recipe
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5 from 1 vote

Frozen Rhubarb Slush

Rhubarb Slush is a refreshing gift of the spring season.
Prep Time10 mins
Freezer Time50 mins
Course: Beverage
Cuisine: American
Keyword: rhubarb, slush, spring
Servings: 8
Calories: 288kcal
Author: Scott from Platter Talk


  • 6 cups rhubarb diced
  • 1 quart water
  • 2 cups sugar
  • 6 oz lemonade concentrate
  • 6 oz orange juice concentrate
  • 3 cupa cold water


  • In a stock pot add diced rhubarb to 1 quart of water. Cover and cook over medium heat until rhubarb is softened.
  • Mash the rhubarb with a potato masher and then strain the rhubarb juice and reserve. It is okay to get some of the pulp into the liquid.
  • Add the sugar to the juice while it is hot and stir to dissolve the sugar.
  • Add the lemonade and orange juice concentrate along with the remaining 3 cups of cold water to the sweetened rhubarb juice. Stir to combine.
  • Pour into a container, cover and place into freezer to freeze.
  • When ready, serve the frozen rhubarb mixture loosely parked in a glass with white soda. An ice cream scoop works great for this.
  • For an alcoholic version, add a little vodka to your glass and follow the instructions listed above.


Calories: 288kcal | Carbohydrates: 72g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 422mg | Fiber: 1g | Sugar: 68g | Vitamin A: 175IU | Vitamin C: 39.4mg | Calcium: 91mg | Iron: 0.3mg