Homemade Rhubarb Slush Recipe

As soon as the weather starts to warm up, I’m reaching for one thing: a cold, refreshing drink that actually feels like summer. And for me, nothing hits that mark quite like this rhubarb slush recipe.

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).

Why You’ll Love This Rhubarb Slush

This isn’t just any frozen drink—it’s a staple of Midwest summer and the most nostalgia inducing drink I know. Think backyard BBQs, graduation parties, and big family gatherings where someone inevitably pulls out a giant ice cream pail full of slush.

If you’ve already made classics like our rhubarb crisp or rhubarb muffins, or my favorite rhubarb custard dessert, this is such a fun way to switch things up and use the never ending plant in a totally different way.

Ingredients You’ll Need

• Fresh rhubarb, chopped
• Water
• Sugar
• Lemon juice (optional but recommended for brightness)
• Lemon-lime soda or sparkling water (for serving)
• Fresh mint (optional garnish)

Tip: If you have extra rhubarb on hand, this is also a great time to prep a batch of strawberry rhubarb freezer jam.

How to Make Rhubarb Slush

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 chopped rhubarb, water, and sugar. Bring to a boil over medium heat, then reduce and simmer for 10–15 minutes, until the rhubarb is soft and broken down.

3. Strain the Mixture

Allow the cooked rhubarb mixture to cool slightly, then strain. I use this strainer and collect the juice, then discard the pulp and I view that as the “traditional” method. 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. Mix

Stir in your remaining ingredients (like lemon juice) and mix until everything is fully combined. Make sure the sugar is fully dissolved at this point.

5. 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.

6. Serve

Scoop into a glass and top with lemon lime soda or sparkling water. Garnish with fresh mint if you want that extra fancy touch.

Tips for the Best Rhubarb Slush

• Don’t skip the sugar – rhubarb is very tart on its own
• Freeze overnight for the best scoopable texture
• Adjust sweetness to taste depending on your rhubarb
• Use sparkling water for a lighter version

Easy Variations to Try

Make It a Cocktail

Add a splash of vodka or gin for a simple rhubarb cocktail. This is always a hit at summer gatherings. 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 favorite for everyone, not just the kids.

Add Strawberries

Strawberry and rhubarb are a classic pairing for a reason. Toss in fresh or frozen strawberries for a slightly sweeter twist.

How to Serve Rhubarb Slush

A Little Midwest Nostalgia

There’s just something about rhubarb slush that feels like home. It’s simple, a little quirky, and always shows up when summer officially begins.

If you’ve never tried it before, this is your sign. And if you grew up with it? You already know—this recipe is about to be on repeat all season long.

Print Recipe

Rhubarb Slush

Prep Time15 minutes mins

Cook Time15 minutes mins

Freeze Time12 hours hrs

Ingredients

• 16 cups chopped rhubarb
• 8 cups water
• 4 cups pineapple juice
• 3 cups sugar
• 1 tbsp lemon juice

Instructions

• Add rhubarb and water to large pot and boil until soft, approximately 15 minutes.

  16 cups chopped rhubarb

  8 cups water
• Using food mill or strainer, strain liquid into large bowl.
• Add pineapple juice, sugar, and lemon juice. Mix.

  4 cups pineapple juice

  3 cups sugar

  1 tbsp lemon juice
• Freeze in ice cream pail or large freezer safe container overnight.
• To make slush, put a scoop of this in a glass and add lemon lime soda or sparkling water to taste.