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Strawberry Rhubarb Slushie | Taste and Tipple

Strawberry Rhubarb Slushie

Course Drinks
Cuisine Canadian
Keyword Rhubarb, Rye, Strawberry, Strawberry Rhubarb Slushie
Prep Time 5 minutes
Freezing Time 30 minutes
Total Time 35 minutes
Servings 2 drinks
Author Yvonne Langen


  • 4 oz Canadian rye
  • 2 oz lemon juice
  • 1 oz rhubarb syrup
  • 2 cups frozen strawberries
  • tsp freshly ground black pepper

Rhubarb Syrup

  • 2-3 stalks fresh rhubarb, chopped
  • 1 cup sugar
  • 1 cup water
  • 1 strip lemon peel


  1. Add all ingredients to the jug of your blender and blend on high for 10-15 seconds.

  2. Refrigerate blender jug for 30 minutes and then pulse for 5 seconds, adding 3-4 ice cubes as desired.

  3. Pour into a chilled rocks glass. Garnish with a strawberry and lemon wedge. Serve with a straw.

Rhubarb Syrup

  1. In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon peel to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5-8 minutes.

  2. Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled. Make-ahead: Refrigerate in airtight container for up to 5 days.