Refreshing Frozen Rhubarb Slush Recipe for a Crowd
This easy rhubarb slush recipe is one of the best frozen drinks for warm weather. It is sweet, tart, icy, and packed with bright fruity flavor. The beautiful pink color makes it perfect for summer parties, backyard cookouts, baby showers, holiday gatherings, and family get-togethers.
This homemade frozen rhubarb slush is simple to prepare with basic ingredients like rhubarb, lemonade concentrate, fruit juice, and lemon-lime soda. The mixture freezes into a refreshing slush that is easy to scoop and serve whenever you need a cold drink on a hot day.
If you are looking for a make-ahead summer rhubarb drink recipe, this one is easy, delicious, and perfect for serving a crowd. The flavor is refreshing and fruity with the perfect balance of sweet and tart.
Why You Will Love This Homemade Rhubarb Slush Recipe
- Easy to prepare with simple pantry ingredients
- Great make-ahead recipe for parties and gatherings
- Bright pink color looks beautiful served in clear glasses
- Sweet and tart flavor combination tastes refreshing
- Perfect frozen drink for summer holidays and cookouts
- Easy to store in the freezer for later
- Can be customized with different juices and fruit flavors
- Perfect for serving large groups
- Refreshing texture for hot weather
- Simple recipe that does not require special equipment
Ingredients for Frozen Rhubarb Slush
- 8 c chopped rhubarb
- 6 c water
- 2 c granulated sugar
- 1 can frozen pink lemonade concentrate
- 1 can frozen lemonade concentrate
- 2 c pineapple juice
- 2 c orange juice
- 2 liter lemon-lime soda, chilled
Ingredient Notes and Substitutions
Rhubarb
Fresh rhubarb gives the best flavor and bright color for this homemade rhubarb slush. Wash the stalks well and trim the ends before chopping. Frozen rhubarb also works well if fresh rhubarb is not available.
Sugar
Rhubarb is naturally tart, so sugar helps balance the flavor. You can slightly reduce the sugar if you prefer a less sweet slush, but keeping enough sweetness helps the drink taste smooth and refreshing.
Frozen Lemonade Concentrates
The lemonade concentrates add strong citrus flavor and help create the classic fruity taste in this frozen rhubarb drink recipe. The pink lemonade also helps deepen the pretty pink color.
Pineapple Juice
Pineapple juice adds natural sweetness and gives the slush a tropical flavor. It also softens the tartness from the rhubarb.
Orange Juice
Orange juice adds bright citrus flavor and helps balance all the fruity ingredients together.
Lemon-Lime Soda
Chilled lemon-lime soda adds bubbles and creates the classic slushy drink texture when serving. Always add the soda right before serving for the best flavor and fizz.
How to Make Rhubarb Slush Step by Step
Cook the Rhubarb Until Soft
Place the chopped rhubarb and water into a large stock pot. Set the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat slightly and let the rhubarb simmer for about 15 to 20 minutes.
As the rhubarb cooks, the stalks will begin to soften and break apart. Stir the mixture a few times while cooking so the rhubarb cooks evenly and does not stick to the bottom of the pot. The liquid will slowly turn a soft pink color as the rhubarb releases its juices.
The rhubarb should look very soft and almost mushy before moving to the next step.
Strain the Rhubarb Liquid
Place a fine mesh strainer over a large heat-safe bowl or another large pot. Slowly pour the cooked rhubarb mixture through the strainer to separate the liquid from the pulp.
Allow the liquid to drain naturally for a few minutes. You can gently press the rhubarb pulp with the back of a spoon to help release extra juice, but do not press too hard or the liquid may become cloudy.
Discard the leftover pulp once all the liquid has been strained. The strained liquid should look smooth and lightly pink.
Dissolve the Sugar Into the Warm Juice
While the rhubarb liquid is still warm, stir in the granulated sugar. Mix slowly and thoroughly until all the sugar completely dissolves into the liquid.
This step is important because warm liquid helps the sugar dissolve evenly without leaving a grainy texture in the finished slush. Continue stirring until the mixture looks smooth and clear.
Allow the sweetened rhubarb mixture to cool slightly before adding the remaining ingredients.
Add the Fruit Juices and Lemonade Concentrates
Add the frozen pink lemonade concentrate, frozen lemonade concentrate, pineapple juice, and orange juice into the rhubarb mixture.
Use a large spoon or whisk to stir everything together until fully combined. Make sure the frozen concentrates are completely mixed into the liquid with no frozen chunks remaining.
The mixture should now have a bright fruity smell and a vibrant pink-orange color.
Transfer the Mixture Into Freezer Containers
Carefully pour the prepared slush mixture into freezer-safe containers. Leave a little room at the top of each container because the mixture will expand slightly while freezing.
Cover the containers tightly with lids or plastic wrap. Place them into the freezer and freeze for at least 8 hours or overnight.
The slush mixture should become firm but still easy to scrape with a spoon or fork.
Prepare the Slush for Serving
Remove the frozen rhubarb slush from the freezer about 10 minutes before serving if it feels too firm to scoop.
Use a large spoon, ice cream scoop, or fork to break the frozen mixture into fluffy slush pieces. The texture should look icy and light instead of completely solid.
Add Soda and Serve
Fill serving glasses about halfway full with the frozen rhubarb slush mixture. Slowly pour chilled lemon-lime soda over the slush until the glasses are nearly full.
Stir gently to combine the soda with the frozen mixture. The soda creates a bubbly and refreshing texture that makes this easy rhubarb slush recipe perfect for summer.
Serve immediately while cold and icy.
Tips for the Best Rhubarb Slush
- Use fresh rhubarb during spring and summer for the brightest flavor.
- Chill the soda before serving so the slush stays cold longer.
- Freeze the slush overnight for the best icy texture.
- Stir the frozen mixture with a fork before serving to create fluffy slush pieces.
- Use clear glasses to show the bright pink color.
- Do not add the soda until ready to serve.
- Store the frozen base in smaller containers for easier scooping.
- Taste the mixture before freezing and adjust sweetness if needed.
- Add fresh lemon slices for extra citrus flavor.
Variations and Add-Ins for Rhubarb Slush
Strawberry Rhubarb Slush
Add sliced strawberries while cooking the rhubarb for a sweet strawberry flavor.
Raspberry Rhubarb Slush
Mix fresh or frozen raspberries into the juice mixture before freezing.
Tropical Rhubarb Slush
Add extra pineapple juice and a splash of mango juice for a tropical twist.
Cranberry Rhubarb Slush
Replace part of the orange juice with cranberry juice for a deeper flavor and darker pink color.
Sparkling Rhubarb Slush
Use sparkling water instead of lemon-lime soda for a lighter version.
Lime Rhubarb Slush
Add fresh lime juice for extra tart citrus flavor.
What to Serve With Rhubarb Slush
- Grilled burgers
- Barbecue chicken
- Pasta salad
- Fresh fruit platters
- Tea sandwiches
- Lemon bars
- Vanilla cupcakes
- Potato salad
- Picnic wraps
- Grilled hot dogs
- Fruit skewers
- Summer salads
- Chips and dip
- Pulled chicken sandwiches
Easy Rhubarb Slush
Ingredients
Method
- Add chopped rhubarb and water to a large stock pot. Bring the mixture to a boil over medium heat. Reduce the heat slightly and simmer for 15 to 20 minutes until the rhubarb becomes very soft and starts to break apart.
- Place a fine mesh strainer over a large bowl or pot. Carefully pour the cooked rhubarb mixture through the strainer to separate the liquid from the pulp. Let the liquid drain completely and gently press the pulp with a spoon to remove extra juice. Discard the pulp.
- While the rhubarb liquid is still warm, stir in the granulated sugar. Continue stirring until the sugar fully dissolves and the mixture looks smooth.
- Add the frozen pink lemonade concentrate, frozen lemonade concentrate, pineapple juice, and orange juice. Stir thoroughly until the frozen concentrates completely dissolve into the liquid.
- Pour the prepared slush mixture into freezer-safe containers, leaving a little space at the top for expansion during freezing.
- Cover the containers tightly and freeze for at least 8 hours or overnight until the mixture becomes firm and slushy.
- Remove the frozen slush mixture from the freezer a few minutes before serving if needed. Use a fork or spoon to scrape and loosen the icy texture.
- Fill serving glasses halfway with the frozen rhubarb slush mixture. Slowly pour chilled lemon-lime soda over the top and stir gently to combine.
- Serve immediately while cold, bubbly, and refreshing.
Notes
- Fresh or frozen rhubarb can be used.
- Adjust sugar slightly depending on the tartness of the rhubarb.
- Always add soda right before serving for the best fizz.
- Store the frozen slush base in the freezer for several weeks.
- Stir frozen slush with a fork if it becomes too solid.
This easy rhubarb slush recipe is refreshing, fruity, and perfect for warm weather. The bright pink color and icy texture make it a fun frozen drink for cookouts, parties, holidays, and family gatherings.
Because the slush base can be made ahead and stored in the freezer, it is a simple recipe to keep ready for busy summer days. The sweet and tart flavor combination makes every glass cold, refreshing, and delicious.
