Rhubarb Slush

Yield: 1 container of slush
Prep Time: 10 minutes
Cook Time: Overnight in freezer minutes
Serving: Family

By Bonita's Kitchen June 22, 2025

Hi and welcome to our website!

If you are looking for a delicious homemade rhubarb slush for a family picnic or a Christmas drink!!

This is it!

Only a few simple ingredients to this recipe but it is a process to getting it slushy!!

Rhubarb and strawberries are two of the ingredients, and whats so good about that you can use frozen.

Cook the rhubarb and strawberries first before adding the sugar. After its cooked and look like mush strain it into bowl.

Keep the cooked rhubarb and strawberries for your toast or to dehydrate into a fruit roll-up.

Using the orange juice gives it that citrus it needs and you can use one cup or two. You can use all rhubarb and no strawberries or even cranberries.

Pour the juice into a container with a lid and freeze over night. Stirring occasionally to keep it slushy.

We hope you are still interested in making our rhubarb slush drink today...if us continue on to more info and pictures to make yours today...

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Ingredients

Rhubarb - 6 sticks, cubed, extra for garnish
Strawberries - 2 to 3 cups, fresh or frozen, extra for garnish
Orange Juice - 1 or 2 cups
Granulated sugar - 1 cup
Water - 7 cups
Whipped cream or cool whip - 1 cup
Container with lid - For the juice
Ginger ale or carbonated water - as needed

Instructions

First step cut your rhubarb in chunks and toss into a boiler with 7 cups of water and add frozen strawberries. Then let it come to a rolling boil until rhubarb is cooked maybe 5 to 10 minutes. Add the sugar and stir until combined.

Remove from heat and strain the cooked rhubarb and strawberries through a strainer or colander to remove the cooked rhubarb and strawberry pieces.

Then pour in the orange juice and stir it through the warm juice mixture. Pour into a container with lid or small beef bucket or ice-cream container. This is to freeze the juice in for overnight or at less until juice starts to freeze and stir to loosen the ice. Once or twice is ok.

The next day remove the frozen juice from the freezer and get a tall drinking glass, scoop the frozen juice half way up the glass and top with ginger ale or carbonated water. Then top with a tbsp of cool whip or whipped cream..

Include a strawberry and half stick of rhubarb for garnish. A straw or spoon to drink or eat the mixture with.

Bonita’s Tips:

Double recipe to make move and you can include pineapple juice to add move flavour and sweetness.

Serve with any type of frizzy drinks, like orange pop, grape pop, ginger beer and such.

Freeze your rhubarb after the season to have this recipe all year round.

Serve with alcohol if you wish, like vodka light rum and such.

Newfoundland slush goes back a long ways, but I can remember it as a kid when my mom would make it with purity syrup and water. It was a Christmas drink given out to company and mummers with a piece of fruit cake. But in our days its used anytime of the year and must diffently in the summer months.