Rhubarb Slush: A Taste of Summer Nostalgia

Oh, rhubarb. Just the mention of it transports me back to my grandmother’s garden, a vibrant patch of crimson stalks standing tall against the green backdrop. Every summer, she’d transform that bounty into a multitude of delights, but it was her Rhubarb Slush that truly captured the season. The tart, sweet, icy concoction was the perfect antidote to the summer heat, served in mismatched glasses on her sun-drenched porch, amidst laughter and the buzzing of bees. This recipe is my homage to those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes (plus freezing time)
• Servings: 10
• Yield: Approximately 8 cups
• Dietary Type: Vegetarian (easily made vegan)

Ingredients

• 3 cups chopped fresh rhubarb or 3 cups frozen rhubarb
• 1 cup water
• ⅓ cup sugar
• 1 cup apple juice
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 1 (2 liter) bottle carbonated lemon-lime beverage
• Optional: gin or vodka, to taste

Equipment Needed

• Saucepan
• Lid for saucepan
• Measuring cups and spoons
• Food processor or blender
• Freezer container with lid
• Ice cream scoop (optional)
• Large pitcher or punch bowl (optional)
• Glasses for serving

Instructions

1. In a medium saucepan, combine the chopped rhubarb, water, and sugar.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low. Cover the saucepan and simmer for approximately 5 minutes, or until the rhubarb is tender. The rhubarb should be easily pierced with a fork.
4. Remove the saucepan from the heat and let the rhubarb mixture cool for about 30 minutes. This allows the flavors to meld and prevents the mixture from scalding the blender.
5. Once cooled, puree the rhubarb mixture in a food processor or blender. Work in batches, filling the blender no more than halfway each time, to avoid overflow and ensure a smooth consistency. Pulse a few times to start, then blend until completely smooth.
6. In a large bowl, stir together the pureed rhubarb mixture, apple juice, and thawed pink lemonade concentrate. Make sure everything is well combined.
7. Pour the mixture into a freezer-safe container with a tight-fitting lid. Ensure the container is not filled to the brim, as the mixture will expand slightly as it freezes.
8. Cover the container and freeze until solid. This will take several hours, ideally overnight.
9. Before serving, let the frozen rhubarb mixture stand at room temperature for approximately 45 minutes to soften slightly. This makes it easier to scoop and mix with the lemon-lime beverage. The slush should be soft enough to break apart with a spoon.
10. For individual servings: Scoop about ⅓ cup of the rhubarb slush into a glass. Fill the remainder of the glass with carbonated lemon-lime beverage, stirring gently to combine.
11. To serve a group: Transfer the entire contents of the freezer container to a large pitcher or punch bowl. Pour in the carbonated lemon-lime beverage, stirring gently until the slush is partially dissolved and the mixture is well combined.
12. If desired, add gin or vodka to taste. Start with a small amount and adjust to your preference. Remember to stir gently to avoid losing the carbonation.
13. Serve immediately and enjoy!

Expert Tips & Tricks

• Rhubarb Prep: For the best flavor, use fresh, vibrant rhubarb. If using frozen rhubarb, there’s no need to thaw it beforehand.
• Sweetness Adjustment: The sweetness of rhubarb can vary, so adjust the amount of sugar to your liking. Taste the rhubarb mixture before cooking and add more sugar if needed.
• Blending Perfection: For an ultra-smooth slush, strain the pureed rhubarb mixture through a fine-mesh sieve to remove any remaining fibers. This step is optional but can improve the texture.
• Freezing Time: The freezing time can vary depending on your freezer. For faster freezing, divide the mixture into smaller containers.
• Softening Shortcut: If you’re short on time, you can speed up the softening process by placing the freezer container in a bowl of lukewarm water for a few minutes. Be careful not to let any water get into the slush.
• Boozy Boost: When adding alcohol, use a good quality gin or vodka for the best flavor. You can also experiment with other liqueurs, such as elderflower liqueur or raspberry liqueur, for a unique twist.

Serving & Storage Suggestions

This Rhubarb Slush is best served immediately after mixing with the carbonated beverage to maintain its fizz and icy texture. Garnish with fresh mint sprigs or a slice of lemon for an extra touch of elegance.

Leftover rhubarb slush can be stored in the freezer for up to 2 weeks. However, the texture may change slightly upon refreezing. To refresh, let it soften at room temperature for a shorter period (around 20-30 minutes) before serving. It’s not recommended to store the slush mixed with the carbonated beverage, as it will lose its fizz.

Nutritional Information

(Estimated per serving, without alcohol)

Nutrient	Amount per Serving	% Daily Value
Calories	160 kcal	8%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	22 mg	1%
Total Carbohydrate	40 g	13%
Dietary Fiber	1 g	4%
Sugars	29 g	N/A
Protein	0 g	0%

Variations & Substitutions

• Vegan Version: Ensure your pink lemonade concentrate is vegan. Many brands are naturally vegan, but always check the ingredient list.
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener of your choice. Adjust the amount to taste, as the sweetness level can vary.
• Rhubarb Alternatives: If you don’t have rhubarb, you can try using cranberries or a combination of strawberries and raspberries for a similar tart-sweet flavor profile.
• Lemon-Lime Swap: Experiment with different carbonated beverages, such as ginger ale, club soda, or even sparkling wine, for a unique twist.
• Spice It Up: Add a pinch of ground ginger or cinnamon to the rhubarb mixture while cooking for a warm, spicy flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this slush ahead of time?
A: Absolutely! The rhubarb mixture can be frozen well in advance. Just remember to allow sufficient time for it to soften slightly before serving.

Q: What if I don’t have frozen pink lemonade concentrate?
A: You can substitute with a similar amount of regular pink lemonade, adjusting the sugar to taste. Keep in mind that this might slightly alter the final flavor and consistency.

Q: My slush is too hard to scoop. What can I do?
A: Let it stand at room temperature for a longer period. You can also try breaking it up with a fork or using an ice cream scoop dipped in warm water.

Q: Can I use a different type of fruit juice instead of apple juice?
A: Yes, you can experiment with other fruit juices, such as white grape juice or cranberry juice. Choose a juice that complements the tartness of the rhubarb.

Q: How do I prevent the slush from becoming too diluted?
A: Use frozen carbonated lemon-lime beverage cubes in your glass. It will keep the drink colder longer without diluting the drink as much as regular ice cubes.

Final Thoughts

This Rhubarb Slush is more than just a refreshing drink; it’s a sip of nostalgia, a taste of summer days gone by. I encourage you to try this recipe and create your own cherished memories. Feel free to experiment with different variations and share your feedback. And if you’re looking for the perfect pairing, try serving it alongside a slice of warm rhubarb pie or a grilled cheese sandwich for a truly satisfying experience. Cheers to summer and the simple joys of rhubarb!