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 appears to be a long hot summer, friends! 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 most delicious rhubarb bars and a guide on growing rhubarb in case you missed it.
This is a PERFECT time to whip up some ice-cold refreshing Strawberry Rhubarb Lemonade Slush. This drink is tangy and hits the spot for summer.
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 slush out and into a glass. You’ll want to add some carbonated drink to your glass. I prefer proportions of 2/3 slush to 1/3 carbonated drink. We always used to add Sprite or 7-Up to our rhubarb slush. More recently, I have switched it up to have a lighter drink that is not syrupy. If you’re like me, you may want to opt to add sparkling water to your slush when serving up a glass (my favorite is lemon-flavored La Croix).
I’ve seen other rhubarb slush recipes, and they all call for a ton of sugar. My version has far less sweetener than most through a little trick called True Lemon Lemonade.
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. In my humble opinion, 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 out of the rhubarb by cooking about 8 cups of rhubarb in 2 quarts of water. Once the rhubarb is softened, you will 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.