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Rhubarb Slush

The rhubarb season is upon us and here's one more delicious and nutritious way to enjoy your veggies. That's right...rhubarb is a vegetable, not a fruit. It is a good source of calcium with one cup of rhubarb juice having more calcium than one glass of milk. If you have more rhubarb at your disposal than you know what to do with, here is an excellent recipe for a rhubarb beverage. The recipe came from my extended family in the Okanagan Valley of British Columbia, where they grow rhubarb next to their apple orchard.

  • 6 cups fresh or frozen rhubarb, cut in 1/2 in. pieces
  • 7 cups water, divided
  • 2 cups sugar
  • 3/4 cup frozen orange juice concentrate
  • 3/4 cup frozen pink lemonade concentrate
  • 10 cups club soda, sprite or ginger ale
  1. In a large saucepan, bring rhubarb and 4 cups water to boil.
  2. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
  3. Mash rhubarb and strain.
  4. Reserve juice and discard pulp.
  5. Add sugar, concentrates and remaining water to rhubarb juice.
  6. Pour into a freezer container; cover and freeze until firm.
  7. Let stand at room temperature for about 30 minutes before before serving.
  8. Place equal amounts of slush mixture and club soda in each serving glass, or punch bowl.
  9. Serve immediately.

 *I doubled the recipe in order to use a full can of each of the concentrates.    


  1. Oh, my gosh ... I just got an ice-cream maker, and you just gave me a great idea! I love rhubarb, and will give this a try. I just discovered your blog through someone else's comment on yet another blog ... love to do that "blog hop" thing!

  2. Hey, I'm IN the Okanagan valley of beautiful BC! I got 2 rhubarb root transplants from my neighbour and they never rooted. :( I live in town and the only thing that fruits well in my yard are the hazelnuts, and even they are both dying off. :( I have a new raised bed this year so am hoping for better.

    My dh does not quite appreciate my good Mennonite values of canning and freezing!

    I should visit your relatives' farm and buy some rhubarb.

  3. Looks very refreshing! Kathy

  4. That looks so good. Thanks for sharing!

  5. what a nice refreshing drink this is, now its the time for Rhubard, and i think we are going to enjoy a very yummy drink... thank for sharing.

  6. Bernie is a rhubarb fan...I'll give this a try as soon as I can figure out enough math to cut the recipe down to "just us two" size!
    (At least I won't have to figure out high altitude adjustments.)

  7. Hello,
    I've been reading your blog for a few weeks now and I wanted to thank you for posting this recipe. It came at a funny time really because just a few weeks ago I tried Rhubarb Punch for the first time. I was visiting my parents in central PA and we stopped at a Mennonite nursery to buy flowers for my container garden. They were having an open house and were serving Rhubarb Punch among other little treats. I poured myself a cup, liked it, and went on my way to scavenge for my posies. My cousin, who decided to tag along, also tried the Rhubarb Punch and he went NUTS. He absolutely loved it, talked about it the entire time we were there, poured himself a few more cups and asked them to give him the recipe. They kindly obliged. I poured myself another cup and loved it even more, I think : ) I will be sure to pass this recipe along to him. Thank you.

  8. I'm also a new transplant to the Okanagan valley and this looks yummy. Has anyone ever tried wild rhubarb? It grows like crazy here in the mountains and I'd like to use it. I know the leaves are poisonous. The only difference is the stalks are much slimmer. Any thoughts?

  9. I made this recipe this past week. It is good, BUT tooo sweet. So next time I will half the sugar. Also, Club soda is better than Gingerale as the GA makes it even sweeter. I may also add a bit more rhubarb to the recipe to get more of that flavor. But, all in all good recipe. I just need to tweak it for myself.

  10. Rhubarb is great! I love some rhubarb sauce over my verenijki - but don't toss the leftover sauce. I love it over ice cream or in a milk shake. Try it. The creamy and tart flavours complement each other very well.


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