Rhubarb Slush: A Tart & Tangy Summer Elixir

There’s a certain magic that happens when summer’s heat descends, and suddenly, those bright red stalks of rhubarb transform from a springtime delicacy into the star of an utterly refreshing treat. I remember one sweltering afternoon, searching my larder for something, anything, to quench our thirst. Stumbling upon a forgotten bag of frozen rhubarb and a half-used bottle of gin, inspiration struck. Within an hour, the most invigorating, vibrant pink elixir was chilling in the freezer, a delicious antidote to the oppressive humidity. It’s a drink that captures the essence of summer – bold, bright, and surprisingly sophisticated.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 25 minutes (plus freezing time)
• Servings: 12
• Yield: Approximately 1 gallon
• Dietary Type: Can be made alcohol-free

Ingredients

This recipe celebrates the natural tartness of rhubarb, balanced beautifully by the sweetness of sugar and the fruity zing of raspberry. The spirit is a delightful addition for an adult beverage, but it’s entirely optional for a family-friendly treat.

• 8 cups fresh rhubarb, chopped fine (or 8 cups frozen rhubarb, chopped fine)
• 4 cups water
• 2 cups sugar (or less if you prefer a tarter flavor)
• 1 can (12 fluid ounces) frozen raspberry juice concentrate, undiluted
• 4 cups vodka or 4 cups gin (optional, for an adult beverage)

Equipment Needed

• A large pot or Dutch oven
• A fine-mesh sieve or colander lined with cheesecloth
• A large bowl or pitcher for collecting the strained juice
• A freezer-safe container (such as a large tub or several smaller containers)
• A sturdy spoon or ice cream scoop for serving

Instructions

The beauty of this Rhubarb Slush lies in its simplicity, a testament to the power of a few well-chosen ingredients. It’s a process that takes mere minutes of active preparation, leaving you with a delightful concoction to chill and enjoy.

1. In a large pot or Dutch oven, combine the 8 cups of chopped rhubarb (whether fresh or frozen), the 4 cups of water, and the 2 cups of sugar.
2. Place the pot over medium-high heat and bring the mixture to a boil.
3. Once boiling, reduce the heat to low and simmer for 7 minutes, or until the rhubarb is tender and has broken down significantly.
4. Carefully strain the juices from the cooked rhubarb mixture. You can do this by pouring the contents through a fine-mesh sieve or a colander lined with cheesecloth set over a large bowl or pitcher. Gently press on the rhubarb solids to extract as much liquid as possible, but avoid forcing pulp through the sieve. Discard the strained rhubarb solids.
5. Allow the strained juice to cool completely. This is an important step to ensure the flavors meld properly and to prevent the vodka or gin from evaporating when added.
6. Once the juice is cool, stir in the 1 can of frozen raspberry juice concentrate. Make sure it’s fully incorporated.
7. If making an adult beverage, now is the time to add the 4 cups of vodka or 4 cups of gin. Stir well to combine. If you are making a non-alcoholic version, simply omit this step.
8. Pour the mixture into your freezer-safe container(s).
9. Freeze the mixture until it reaches a firm, slushy consistency. This will likely take several hours, depending on your freezer’s temperature. You may want to stir it with a fork or whisk every hour or so during the initial freezing stages to break up ice crystals and create a smoother texture.

Expert Tips & Tricks

• Adjusting Sweetness: The recipe calls for 2 cups of sugar, but rhubarb’s natural tartness can vary. Taste the cooked juice before chilling and add more sugar, a tablespoon at a time, if you prefer it sweeter. Conversely, if you find it too sweet, you can reduce the sugar slightly next time.
• Concentrate is Key: Using undiluted frozen raspberry juice concentrate provides a vibrant color and a concentrated burst of berry flavor that stands up beautifully to the tart rhubarb and spirit.
• Texture Control: For a smoother slush, after it has begun to freeze, you can periodically scrape down the sides and break up any large ice chunks with a fork. For an even smoother, almost sorbet-like texture, you could pulse the partially frozen mixture in a food processor before returning it to the freezer to fully set.
• Make it Festive: For a truly special adult version, consider infusing your vodka or gin with a few sprigs of mint or a handful of fresh raspberries for a few days before making the slush. Strain out the aromatics before adding the spirit to the slush base.

Serving & Storage Suggestions

This Rhubarb Slush is best served very cold, directly from the freezer. To serve, add two generous scoops of the frozen slush into chilled glasses. Top with your choice of ginger ale, Sprite, or 7UP for a delightful effervescent lift that complements the tartness. The carbonated beverage adds a lovely sparkle and a touch more sweetness, making it a perfect sipper on a warm day.

Leftovers can be stored in the freezer. Cover the container tightly to prevent freezer burn. The slush will keep for several weeks. If it becomes too hard to scoop, let it sit at room temperature for about 10-15 minutes, or until it reaches a scoopable consistency again.

Nutritional Information

(Note: Nutritional information is an estimate and will vary based on the specific ingredients used, especially the type and amount of sugar and the inclusion of alcohol.)

Nutrient	Amount per Serving	% Daily Value
Calories	317.3 kcal
Calories from Fat
Total Fat	0.2 g	0 %
Saturated Fat	0 g	0 %
Cholesterol	0 mg	0 %
Sodium	5.6 mg	0 %
Total Carbohydrate	37 g	12 %
Dietary Fiber	1.5 g	5 %
Sugars	34.2 g	136 %
Protein	0.7 g	1 %

(Serving size is based on approximately 1/12th of the total yield, assuming 4 cups of vodka is used. Alcohol contributes significant calories but is not typically reflected in standard nutrition labels for carbohydrate or fat content.)

Variations & Substitutions

• Berry Boost: For an even more intense berry flavor, consider adding a cup of fresh or frozen mixed berries (strawberries, raspberries, or even cranberries) along with the rhubarb in step 1.
• Citrus Zing: A tablespoon or two of fresh lemon or lime juice added with the raspberry concentrate can provide an extra layer of brightness.
• Herbal Infusion: As mentioned in the tips, infusing your spirit with herbs like mint, basil, or even a touch of rosemary can add unique aromatic notes.
• Non-Alcoholic Punch: For a crowd-pleasing non-alcoholic option, simply omit the vodka or gin. You might want to add an extra splash of lemon or lime juice to compensate for the lost acidity from the spirit.

FAQs

Q: Can I use only frozen rhubarb?
A: Absolutely! Frozen rhubarb works just as well as fresh for this recipe. It will likely cook down a bit faster, so keep an eye on it during the simmering stage.

Q: How long does the Rhubarb Slush need to freeze?
A: Freezing times can vary. It typically takes at least 4-6 hours, but it’s best to check its consistency periodically until it reaches your desired slushy texture.

Q: What’s the best way to serve this for a party?
A: Serve it in a large punch bowl or in individual glasses, topping each with ginger ale, Sprite, or 7UP. A sprig of mint or a fresh raspberry makes for a lovely garnish.

Q: Can I make this ahead of time?
A: Yes, this Rhubarb Slush is perfect for making ahead. It can be stored in the freezer for several weeks.

Q: Is it possible to make this less sweet?
A: Definitely. You can reduce the sugar to 1.5 cups or even 1 cup, depending on your preference for tartness. Taste the mixture after simmering and adjust sweetness as needed.

Final Thoughts

This Rhubarb Slush is more than just a drink; it’s a celebration of seasonal flavors and a delightful way to cool down. Its vibrant color and unique tart-sweet profile make it a memorable addition to any gathering or a perfect personal indulgence on a warm afternoon. Pour yourself a glass, feel the invigorating chill, and savor the taste of summer. Don’t hesitate to share your own twists or successes in the comments below – happy sipping!