Reviewed: May 24, 2011

I made a batch as part of a camping breakfast. The slush didn't stay frozen overnight in the cooler so I served it over ice with Diet Sierra Mist . My fellow campers who are awesome cooks gave the recipe a thumbs up. Thanks!

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5 users found this review helpful

Reviewer:

NJS

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 3, 2010

This was a good Slush. It wasn't too strong. I may try vodka next time.

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6 users found this review helpful

Reviewer:

cindyr

Reviewed: Jun. 15, 2010

TASTE GREAT--I ONLY ADDED 1CUP OF SUGAR AND NO ALCOHOL--FROZE SOLID!! NEXT TIME I'LL ADD ALL THE SUGAR IN HOPES IT WON'T FREEZE SO HARD AND THEN MIX WITH CLUB SODA NOT LEMON LIME POP. EVEN THE KIDS LIKED IT-- AND THAT IS SAYING SOMETHING AT MY HOUSE!

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7 users found this review helpful

Reviewer:

smartcookie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Jun. 10, 2010

My husband swears this is the BEST slush ever! I go about making it a little differently. I put my chopped rhubarb in the saucepan and usually I toss in 1/2-1 c raspberries for color. Once tender, rather than draining and blending I just use my immersion blender. Then add the remaining ingredients (but only HALF the SUGAR) and I always use Brandy instead of Gin. Its so quick and easy - and delicious. UPDATE: I made this tonight with Blackberry Brandy and Grape juice concentrate instead of Orange (again 1/2 the sugar). Delicious! I think this might be my favorite version now.

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14 users found this review helpful

Reviewer:

CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

Reviewed: May 17, 2010

A good way to use a lot of Rhubarb. I used rum instead of gin and it tasted great. I also recommend using a flavored sparkling H2O instead of pop as this recipe already has a lot of sugar. Four Stars.

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9 users found this review helpful

Reviewer:

NHelmholdt

Reviewed: Dec. 2, 2009

This was a great hit at my son's college graduation open house! Great way to use fresh rhubarb.

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6 users found this review helpful

Reviewer:

Valerie

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Clarkston, Michigan, USA

Reviewed: Jul. 20, 2009

Very good recipe. I used the water that the rhubarb cooked in and it turned out great. I also made it once with half the sugar & it was fine so that's what I'll do from now on. Thanks for a great recipe.

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6 users found this review helpful

Reviewer:

Ellie

Cooking Level: Intermediate

Reviewed: Jun. 10, 2009

When your 10 year old thinks this is great, you've done something right. The only thing I did different was to decrease sugar per other reviews. I doubled the batch and did not add the liquor so my kids could have some too. I will just pour vodka on the individual glasses. I don't understand how you drain rhubarb after cooking it, and why would you just want the pulp? Next time I will use the 3 cps. of water over rhubarb and not add the extra water at the end.

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6 users found this review helpful

Reviewer:

Kris T.

Reviewed: Jun. 3, 2009

I don't quite know where to begin on this one. It is THE BEST drink ever! I served it to my neighbors over Memorial Day Weekend, and they are all frantically running out to the farmer's market to buy more rhubarb. The only thing I changed was I used strawberry vodka instead of gin and served Fresca over the top. YUMMY!!!

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8 users found this review helpful