Rhubarb Slush

The rhubarb slush is a new way to enjoy classic flavors from the garden.


  • 3 cups chopped rhubarb
  • 2 cups Ackerman Rhubarb Wine
  • 1/3 cup sugar
  • 1 – 12oz thawed pink lemonade concentrate
  • 2 liters 7-up


  1. In a saucepan, combine rhubarb, wine, and sugar; bring to a boil
  2. Reduce heat, cover and simmer for 5 minutes or until rhubarb is tender
  3. Cool for 30 minutes
  4. In a food processor or blender, puree mixture half at a time
  5. Stir in lemonade concentrate
  6. Pour into a freezer container; cover and freeze until firm
  7. Let stand at room temp for about 15 minutes
  8. Add 7-Up, stir and serve immediately