There’s something unmistakably refreshing about frozen rhubarb slush with vodka, especially when it’s crafted with the bright, tangy notes of rhubarb. Best enjoyed on warm summer days, this refreshing slushy drink is the perfect ending.
Making my own drinks is a great way to control the ingredients and the costs! Nothing tastes as good as a delicious cocktail that costs pennies on the dollar compared to drinks from a restaurant. My favorites include a Wisconsin-inspired Bloody Mary - with all the toppings — and blueberry vodka lemonade.
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Why You'll Love This Recipe
- Ready and Waiting in the Freezer
- Great Way to Enjoy Rhubarb Flavor All Summer
- Made Without Jello - no need to add it!
Featured Ingredients
- Fresh Rhubarb - Fresh, vibrant rhubarb stalks provide that tangy flavor to the slush.
- Sugar - White sugar is needed to balance the tartness of the rhubarb.
- Lemon - Adds a brightness to the slush!
- Vodka - A clean, neutral vodka works best to highlight the rhubarb’s tartness without overpowering it.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a medium saucepan, add the diced rhubarb, sugar, lemon zest, and water. Cook on medium-low heat. Stirring often.
Step 2: Grab a bowl and a fine mesh strainer to strain the cooked rhubarb from the juice.
Do not forget a bowl under the strainer. Otherwise, all your work will literally go down the drain. Press the rhubarb with the back of a wooden spoon to capture every ounce of that rhubarb juice.
Step 3: Pour the bright rhubarb liquid into a freezer-friendly container. Add the lemon juice and vodka. Stir.
The vodka will prevent the slush from freezing solid, creating a slushy drink. Put the container in the freezer.
Step 4: Once frozen, add a scoop or two into a fancy glass. Enjoy as is or add a splash of club soda or sparkling water. Garnish with fresh lemon slice and peeled rhubarb.
Tips and Tricks
Chill The Glass! Keep the drink slushy for longer by serving it in a chilled glass.
Boozier Drink - Add more vodka to individual drinks for a strong slushy drink.
Ingredient Swaps
- Citrus Options: Swap out lemon and use orange juice or lime juice.
- Alcohol Options: Not a fan of vodka, use rum or tequila.
Special Diet Variations
Low FODMAP Rhubarb Slush - Rhubarb is a great low FODMAP option, based on testing from Monash University Food App. It has been tested safe at 1 cup or 150 grams per meal. Lemon juice is also a great option, tested safe at 1 tablespoon or 27 grams per meal. Carefully choose the fizzy water to make sure it doesn’t have high fructose corn syrup. Club soda or sparkling water are both good options.
Gluten Free Rhubarb Slush - Recipe is gluten free as written!
Dairy Free Rhubarb Slush - Recipe is dairy free as written too!
Storing
Store: Keep the rhubarb slush in the freezer until right before serving. It will last in the freezer up to four months.
FAQs
Yes, frozen rhubarb can be used, but it's best to thaw and drain it to remove excess water, which can dilute the slush.
The vodka content is moderate, but you can easily adjust the amount based on your preference, either reducing for a lighter drink or increasing for more strength.
You can prepare the rhubarb base ahead and store it in the freezer.
Lowball or short cocktail glasses work well, as they keep the slush compact and allow easy sipping.
Simply reduce the vodka and replace the volume with sparkling water or fresh juice for a refreshing alternative.
What To Serve With Rhubarb Slush
To balance the sweetness of the slushy drink, serve it with cottage cheese taco dip or crock pot Mexican street corn dip with tortilla chips. Sounds like a great party to me.
Additional Rhubarb Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Frozen Rhubarb Slush
Equipment
Ingredients
- 4 cups rhubarb diced (Note 1)
- 1 ½ cups white granulated sugar
- ¼ teaspoon sea salt
- 1 cup water
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1 ounce vodka (Note 2)
Instructions
- In a medium-sized saucepan, add the diced rhubarb, sugar, salt water, and lemon zest. Cook over low-medium heat until rhubarb is soft, about 10-14 minutes. Stirring often.
- Grab a bowl large enough to catch the rhubarb juice. This is important! You want to catch all that amazing flavor when straining. Use a fine-mesh strainer to keep the cooked rhubarb from becoming part of the drink.
- Carefully pour the strained liquid into a freezer-friendly container. Add the fresh lemon juice and vodka. Stir.
- Put the container in the freezer. Allow it to freeze before serving.
- When ready to serve, add a few scoops of rhubarb slush to a glass. Top with sparkling water or club soda. Garnish with a fresh lemon slice and serve. If you want to add additional vodka, do that before serving.
Venessa Mandelkow says
We love to sip on these around the campfire all summer long! Make a double batch.