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“A recipe from Andrews Scenic Acres. Great to serve at barbecues and picnics. Cooking time does not include time to freeze and room temperature standing time.”

Ingredients Nutrition

  • 3 cups chopped fresh rhubarb or 3 cups frozen rhubarb
  • 1 cup water
  • 13 cup sugar
  • 1 cup apple juice
  • 1 (6 ounce) can frozen pink lemonade concentrate, thawed
  • 1 (2 liter) bottle carbonated lemon-lime beverage
  • optional
  • gin (optional) or vodka (optional)


  1. Combine the rhubarb, water and sugar in a saucepan.
  2. Bring to a boil then reduce the heat.
  3. Cover and simmer for 5 minutes or until the rhubarb is tender.
  4. Cool for 30 minutes.
  5. Puree mixture in a food processor or blender, half at a time.
  6. Stir in the apple juice and lemonade.
  7. Pour into a freezer container, cover and freeze until firm.
  8. Let stand at room temperature for 45 minutes before serving.
  9. For individual servings, scoop 1/3 cup into a glass and fill with soda.
  10. To serve a group, place all of the mixture in a large pitcher or punch bowl, add soda, and stir.
  11. Add gin or vodka if desired.
  12. Serve immediately.

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