Rhubarb Slush Recipe: Beat the Heat with this Delicious Drink

As summer heats up, there’s nothing quite like a cool, refreshing beverage to beat the heat. Hands down, one of the most nostalgia inducing summer beverages for me is rhubarb slush. This tangy-sweet concoction is not only a treat for the taste buds but also a breeze to make.

Growing up in the upper Midwest, the beginning of summer is undoubtedly marked by the start of rhubarb season. Memorial Day, end of the school year… sure those things might be indications summer is here, but most importantly, summer comes when the rhubarb slush is out. It wasn’t until I left the Midwest that I realized that rhubarb is exceptionally regional. It’s possible there was nothing I missed more in my years away than rhubarb (sorry family and friends).

For those of you wondering what the heck this rhubarb I’m gushing about is, let me explain. Rhubarb, with its striking ruby-red stalks and uniquely tart flavor, is a vegetable often treated like a fruit. Rich in vitamins and minerals, including vitamin K, vitamin C, calcium, and potassium, rhubarb not only tantalizes the taste buds but also offers a nutritional boost. It’s exceptionally tart alone but is almost always paired with a whole lot of sugar or sweeteners to make delicious desserts, breads, and this tasty beverage.

**Instructions:**

1. **Prepare the Rhubarb:** Wash and chop the rhubarb into small pieces. The smaller the pieces, the faster the simmering and mushing will go.

2. **Cook the Rhubarb:** In a saucepan, combine the chopped rhubarb, water, and sugar. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until the rhubarb is soft and tender.

3. **Strain:** Allow the cooked rhubarb mixture to cool slightly, then strain. I use this strainer and collect the juice, then discard the pulp. Alternatively, you could blend this mixture up or use a food processor and leave the nutrient filled stalk pieces in there. Definitely a more health-conscious option.

4. **Blend:** Add remaining ingredients and mix well to dissolve the sugar.

4. **Freeze:** In true midwestern fashion, I’ve only ever seen rhubarb slush come out of an ice cream pail. It’s the Tupperware of our people, and it serves us well. If you want to class it up, any type of freezer safe container will do. I allow my slush to freeze overnight.

5. **Serve:** Scoop the rhubarb slush into glasses. Add a lemon lime soda or seltzer to taste. Garnish with fresh mint leaves for an extra pop of flavor and visual appeal if you’re feeling fancy.

6. **Enjoy:** Sip and savor the refreshing goodness of this homemade rhubarb slush. It’s the perfect way to cool down on a hot summer day!

**Variations:**

– For an adult twist, add a splash of vodka or gin to each glass before serving for a delicious rhubarb cocktail. Fun fact, it was well into my teenage years that I realized my grandma was doing this for all the adults and realized why slush was such a hit at family functions.

– Experiment with different sweeteners such as honey or maple syrup for a unique flavor profile.

– Mix in other fruits like strawberries or raspberries for added complexity and color.

Whether you’re lounging by the pool, hosting a backyard barbecue, or simply looking for a tasty way to enjoy the best part of the start to summer, this Rhubarb Slush is sure to delight. Cheers to summer and all the sweet, refreshing moments it brings!