Go Back
+ servings
Rhubarb Slush Square cropped image.
Print Recipe
5 from 3 votes

Rhubarb Slush

Easy Rhubarb slush is the perfect summer treat that can be made alcoholic or nonalcoholic!
Prep Time10 mins
Cook Time20 mins
Freezing Time12 hrs
Total Time12 hrs 30 mins
Course: Beverages
Cuisine: American
Servings: 16
Calories: 341kcal
Author: Julie Evink


  • 8 cups chopped rhubarb fresh or frozen
  • 8 cups water
  • 3 cups granulated white sugar
  • ½ cup lemon juice
  • 3 ounces strawberry Jell-O
  • 12 ounces frozen pink lemonade concentrate
  • 2 cups vodka optional
  • 2 liter lemon lime soda


  • In a large saucepan combine rhubarb and water. Bring to a boil and simmer for 15 minutes or until softened.
  • Strain liquid into a large bowl or ice cream pail.
  • Add sugar, lemon juice, strawberry Jell-O powder and pink lemonade concentrate to liquid mixture and vodka if desired. Stir until combined.
  • Cover the bowl and freeze overnight.
  • Remove from the freezer when ready to serve and stir to loosen.
  • Scoop into cups and pour the desired amount of lemon lime soda over the top.


How Long Does Rhubarb Slush Keep?
Frozen rhubarb slush will keep in the freezer for several months! For the best results, store it in an airtight container in the coldest part of the freezer.
  • You can make it with or without alcohol!
  • If you make it with alcohol, try swapping the vodka for white rum.
  • Instead of lemon-lime soda try ginger ale or ginger beer.
  • Any fruity jello mix will work, too!


Calories: 341kcal | Carbohydrates: 69g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 202mg | Fiber: 1g | Sugar: 65g | Vitamin A: 63IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg