It’s that time of year again! RHUBARB SEASON! Looking for some different recipes to try? We made rhubarb slush today and it was amazing so I figured we’d better share for you to enjoy too! 

When it comes to recipes, I’m more of a wing it kinda gal, so this is a rough recipe, but should be good enough to get you started. Ours were mocktails, because you know, 30 something weeks pregnancy will do that, plus sometimes it’s nice to just enjoy a cool beverage with your kiddos, BUT you could easily make it into a cocktail if that’s your jam!

Rhubarb Slush Recipe


  • 3 cups chopped rhubarb
  • 3/4 cup water
  • 3/4 cup sugar
  • 7 Up, Sprite or Soda Water (optional)
  • 2 tbsp Frozen pink lemonade concentrate
  • 1 quart ice cubes


  1. First step is to make the rhubarb syrup. Wash and chop rhubarb into smallish pieces. This was one of the first times I’ve let my daughter use a legit knife, but she was determined! 
2. Mix chopped rhubarb, water and sugar in saucepan, bring to a boil, then simmer about 20 minutes or until rhubarb is all tender. 
3. Let cool (we tried to skip this step, but straining hot stewed rhubarb is not a good idea). Once cooled, strain all the liquid out, Unless you’re a pulp lover, then you could just keep it all. We have tried rhubarb slush recipes with pulp before, but I much prefer it without it. We ended up with about a cup of strained syrup. 
4. In a blender mix the syrup, frozen pink lemonade and 2 quarts ice cubes and blend. You can serve as is, or add a bit of 7 Up. I didn’t add any to my daughter’s and it was still really good. The second photo shows before I topped mine up with 7 Up so you can see about how much I added. 
5. Grab a seat, put your feet up and enjoy!

Headband – Sew Bright Creations | Sunglasses – Shady Lady 

Looking for another rhubarb recipe to try? This loaf is really good. I made it last weekend and used vanilla greek yogurt instead of sour cream and made it into one large loaf (because I got a new large pan) instead of two smaller ones. Was very delicous! Click HERE for the recipe. 

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