Strawberry Rhubarb Slush
It’s rhubarb season, and this strawberry rhubarb slush is one of the best things for a hot afternoon. We like to enjoy it with a shot of guava flavored rum, but tequila or vodka work just as well!
Make the rhubarb syrup
A pound of rhubarb will get you about 3 cups of chopped pieces. If you have more or less than that, it’s no big deal! Just increase or decrease the water measurement so that it’s a 1:1 ratio with the amount of chopped rhubarb. So if you end up with 5 cups, then use 5 cups of water, instead of 3.
Boil the rhubarb and water for about 10 minutes, or until it’s very very soft and pulpy. You should be able to easily squish any whole chunks of rhubarb against the insides of the pot. If you want, you can boil it for even longer and reduce the liquid down as much as you like for a stronger rhubarb taste.
Just be sure to have at least 2 cups of rhubarb liquid at the end.
Once the rhubarb liquid has been strained away from the pulp, stir in the sugar until it’s completely dissolved. I could honestly just freeze it at this point and have a total rhubarb slush. Maybe??
Finish and freeze your strawberry rhubarb slush
After the sugar has dissolved, carefully pour the syrup into a blender canister and pulse it with some frozen strawberries. Add the mixture to an ice cream bucket and mix in a can of raspberry lemonade concentrate. I’ve also tried this slush with plain lemonade, and it’s good. Raspberry is better, though!
While this strawberry rhubarb slush doesn’t freeze totally solid, let it thaw out of the freezer for a good 25 minutes before you try and scoop it. Add your favorite clear liquor and lemon lime soda and serve!
This one is great to make ahead for cookouts. I just set it out with my ice cream scoop and some plastic cups along with cans of Sprite so everyone can help themselves!
Strawberry Rhubarb Slush
- Prep Time: 5 minutes
- Freeze Time: 8 hours
- Cook Time: 10 minutes
- Total Time: 8 hours + 15 minutes
- Yield: 1/2 gallon 1x
- Category: Drinks, Alcoholic
- Method: Stovetop, Freezer
- Cuisine: American
Description
This slush is tart, sweet and perfect for a hot summer afternoon!
Ingredients
- 3 cups fresh rhubarb, chopped into 1 inch pieces
- 3 cups water
- 1 cup granulated sugar
- 8 oz frozen strawberries, sliced or whole
- 12 oz can frozen raspberry lemonade concentrate
- Sprite or other clear, lemon lime soda
- clear liquor of your choice (rum, tequila, vodka, etc.)
Instructions
- Add the chopped rhubarb and water to a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the rhubarb is softened. This should take about 10 minutes.
- Strain the liquid from the rhubarb and carefully discard the pulp. The liquid should be a deep pink color. Add the granulated sugar to the rhubarb liquid and stir for a few minutes until it has dissolved.
- Add the frozen strawberries and sweetened rhubarb liquid to a blender canister or food processor bowl and blend until the strawberries are completely processed. Add the strawberry rhubarb mixture to a gallon size ice cream bucket.
- Stir in the raspberry lemonade concentrate until dissolved and seal the bucket with the lid. Freeze the slush for at least 8 hours or overnight.
- Allow the frozen slush to thaw for 20-30 minutes before serving. Add as many scoops of frozen rhubarb slush to a glass as desired, and pour lemon lime soda and liquor over the top. Serve immediately.
Nutrition
- Serving Size: 8 oz (approx)
- Calories: 235
- Sugar: 54.9 g
- Sodium: 9.7 mg
- Fat: 0.6 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 59.6 g
- Fiber: 2.1 g
- Protein: 0.9 g
- Cholesterol: 0 mg
