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Rhubarb Slush
Photo Credit:
NDSU Extension

Rhubarb Slush


If you aren't a rhubarb fan, you might become one after trying this refreshing slush!



  • 3 cups fresh or frozen rhubarb, chopped
  • ⅓ cup sugar 
  • 1 cup water
  • 1 cup apple juice
  • ¾ cup pink lemonade concentrate, thawed
  • 2 quarts lemon-lime sparkling water 


In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for five minutes or until rhubarb is tender. Cool for about 30 minutes. 

In a food processor or blender, puree mixture. Stir in apple juice and lemonade concentrate. Pour into a container; cover and freeze until firm. Let stand at room temperature for about 45 minutes (or until soft enough to scoop).   

For individual servings, scoop ⅓ cup into a glass and fill with sparkling water. To serve a group, place all of mixture in a large pitcher or punch bowl; add sparkling water and stir. Serve immediately. 

Dietary and Nutrition


Rhubarb is legally considered a fruit, even though it is grown as a vegetable. The reason for this is its end uses: sauces, pies and in combination with other fruits and in jams. Rhubarb can be harvested in early spring, the stalks diced and utilized in pies, or frozen for winter use. Two to three plants are usually enough for the average family’s use. While the stalks are edible, the leaves never are, under any preparation regimen.

Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, vitamin E and vitamin C. Fruits contain nutrients, such as potassium, dietary fiber, vitamin C and folate (folic acid).

Learn more
Page Portals

From the Garden or Orchard to the Table: Jams and Jellies from North Dakota Fruits (FN590, Reviewed May 2023)

What kinds of fruit can be successfully grown in North Dakota? What are some tested and tasty recipes for making the preserves? That’s what this circular is all about — growing and preserving the fruits of summer!

VARY YOUR VEGGIES: Why Eat Vegetables? (FN1452, Reviewed April 2020)

Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.