Blueberry Rhubarb Slush - Cooking Up Clean

Blueberry Rhubarb Slush


rhubarb slush 

Unseasonably hot weather calls for cool slushy drinks. Am I right, or am I right?!  Plus, it’s pretty to look at and makes me feel like I have my own personal cabana boy serving me poolside at some tropical resort. That really would be more fabulous but, alas, I do not have that option right this moment so instead, I make Blueberry Rhubarb Slush! 

I’d like to say this is a bit healthier than your normal slush mix as I ditch the refined sugar that slush recipes usually call for and sub it out with coconut sugar.   I like the deeper flavor that coconut sugar has for something like this and it’s not overly sweet. In my opinion, rhubarb is supposed to be tart so I like to keep it that way and not kill its flavor with sweetness. If you don’t have coconut sugar, I think maple syrup or honey would make a good substitute. You can also make this a virgin blueberry rhubarb slush by just omitting the vodka.




Blueberry Rhubarb Slush
Prep time
Cook time
Total time
Recipe type: Drinks
  • 4 cups diced rhubarb
  • 1 cup blueberries
  • 2 cups water
  • ½ cup coconut sugar (or ⅓ c maple syrup)
  • 2 tablespoons lemon juice
  • 1 cup white rum, vodka or gin (optional)
  • ginger ale
  1. Place all ingredients except alcohol in a saucepan and cook until fruit is soft.
  2. Strain through a colander so you have a nice liquid without chunks.
  3. Add alcohol, if using, and place in a freezer proof container.
  4. Freeze until slushy, about 4 hours.
  5. Scoop into glasses and pour ginger ale over top to taste.


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