Welp, I confess the heat outside is getting to me already. We haven’t even officially reached summer, which is June 20th, but we have had temperatures in the mid-90s. It’s the perfect time to make some rhubarb strawberry lemonade slush! You’ll love this drink because it is tart, sweet, and super refreshing. Perfect for cooling off in the summer!
If this is your first time reading my blog, you may not know that I have a bit of an obsession with rhubarb. I shared the rhubarb bars, rhubarb raspberry sauce, rhubarb jam, and a guide on growing rhubarb in case you missed it.
Rhubarb Strawberry Lemonade Slush – Make Ahead
We like to keep a gallon of this slush in the freezer for those hot days. To serve the drink, you’ll scrape or scoop some of the frozen slushes out and into a glass.
With the scooped-out slush, you’ll want to add some carbonated drink to your glass. I prefer proportions of 2/3 slush to 1/3 carbonated drink. You can add Sprite or 7-Up to your rhubarb slush.
Lower Sugar Tricks
My rhubarb strawberry lemonade slush has far less sugar than many other recipes. I’m able to do this through a little trick called True Lemon Lemonade.
Now, I promise you, you will not even notice there is less sugar. My husband who can spot any sweet without “real” sugar has no idea there is no regular sugar in here.
Another trick to add less sugar is to use sparkling water instead of the 7-Up or Sprite. My favorite no-sugar options are lemon-flavored La Croix or Topo Chico.
We keep our cupboard stocked with a box of these packets, which contain a tiny amount of sugar and stevia. I also use TrueLemon in my Low Carb Strawberry Lemonade Pie, so check that out if you are looking for a citrus dessert that is low on sugar. This concoction results in the PERFECT level of sweetness.
One more note before I get to the recipe…
You will need to extract the rhubarb juice from the rhubarb by cooking about 8 cups of rhubarb in 2 quarts of water. Once the rhubarb is softened, strain the rhubarb out, so your slush is pulp-free. We also have a juicer and I may try using that in the future but this method of extracting the juice is perfect for every kitchen.
Super Refreshing Rhubarb Strawberry Lemonade Slush
- 8 c. rhubarb cut up
- 2 quarts of water for cooking rhubarb
- 1 ½ c. granulated sugar
- 1 3-oz pkg strawberry Jell-O
- 6 pkg True Lemon Lemonade
- Sparkling Water or Soda 7-Up, or Sparkling water
- In a medium saucepan, place the cut-up rhubarb and water until the rhubarb is tender, about 10 minutes.
- Remove the rhubarb pulp by straining. Discard pulp but save the juice/water in the saucepan.
- Add the sugar, Jell-O, and lemonade packets to the juice/water mixture. Stir until dissolved.
- Pour the mixture into a gallon-size container.
- Add additional water to the container to make 1 gallon of slush.
- You may pour your slush mixture into ice cube trays or freeze it directly in the larger container.
- Freeze for at least 12 hours prior to serving.
- Scrape out the slush to fill a drinking glass ⅔ rds full.
- Pour your preferred carbonated beverage.
- Stir and enjoy!