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Rhubarb Slush

Rhubarb in Rhubarb Slush

Create a Rhubarb Slush with fresh or frozen rhubarb blended with apple juice, pink lemonade and lemon lime soda.


3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
1 can (6 ounces) frozen pink lemonade concentrate
1 bottle (2 liters) chilled lemon-lime soda


In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for five 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. 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 the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

Nutrition Information

Recipe makes 10 servings.
Serving size: 8 ounces
Calories: 159; Total Fat: trace; Cholesterol: 0mg; Carbohydrates: 41g Protein: trace; Sodium: 26mg

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