Rhubarb slush is tangy, sweet, super easy to make and unbelievably refreshing.
Not only do the kids love it – the alcohol-free version of course ;)…
But the adults love it too and we assure you one thing. You’ll love it too!
If you’ve never heard of Rhubarb Slush before, be happy that you landed on this post! Rhubarb Slush is one of our favorite refreshments, partly because it’s so tasty, but also because one batch is enough for an entire family!
One of the benefits of the Rhubarb slush is the versatility of this recipe, not only can it be made in many different ways, but it can also be made in both alcoholic and non-alcoholic version, it all comes down to your choice.
This recipe is really simple to whip up; the only downfall is that you have to wait about 24 hours for it to actually be ready. I know super sad right? But 100% worth the wait trust me.
Rhubarb is a low-calorie, low-starch; high-fiber vegetable and is a good source of magnesium, vitamins C and K, calcium, and manganese.
Rhubarb Slush Recipe Ingredients
- 7 cups rhubarb about 16 stalks
- 9 cups of water
- 2 cups of sugar
- 1/2 cup fresh lemon juice about 2 whole lemons
- 1-6 oz box raspberry jello
- Ginger Ale, Sprite or 7-Up to fill a glass
- Vodka or other preferred liquor (OPTIONAL)
Where to Get the Ingredients for Rhubarb Slush Recipe
Rhubarb can be purchased from the Farmer’s market as a fruit although it doesn’t grow everywhere.
Rhubarb is freshly available from March until August. Picking thinner stalks doesn’t result in high yield and can be frustrating when you need a certain amount for a recipe.
Rhubarb stalk is not poisonous as many of you think but its leaves, which contain oxalic acid are.
Rhubarb Slush Recipe – Step by Step Instructions
Chop the rhubarb into small chunks.
Place the stalks in a large pot, add water, sugar, and lemon and bring to a boil. Boil for 20 minutes.
Strain the pulp through a mesh colander and save the liquid. Discard the pulp.
Add the liquid back to the rinsed pot and bring it back to a boiling state and add the jello powder.
Stir until dissolved.
Remove from the pot from the heat.
Pour into a container; cover and place in the freezer until firm. Let it stand at room temperature for 45 minutes and then break the ice apart, so you have half liquid and half-ice – in other words, a slush.
Add a splash of vodka or your other liquor of choice.
Rhubarb is an excellent source of calcium with one cup of rhubarb juice having more calcium than an entire glass of milk!
Looking for other alcoholic slushie recipes?
Click here to read more.
Rhubarb Slush Reviews
Linda says: “I tried making these as a fun weekend experiment, they turned out amazing! Definitely making them again soon!”Linda posted (5 / 5) review
Patricia says: “Definitely not the easiest to make, but these sure are worth the effort.”Patricia posted (4 / 5) review