Rhubarb Slush Punch Recipe

Rhubarb Slush Punch Recipe photo by Taste of Home

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For years, our family has toasted special occasions with this cool, quenching punch. It's easy to freeze, so we serve it year-round. Usually, we double the recipe and store it in the freezer in a clean, empty ice cream bucket.

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Rhubarb Slush Punch Recipe

Prep: 10 min. Cook: 10 min. + freezing

Yield: 10 Servings

10 10 20

Ingredients

6 cups chopped fresh or frozen rhubarb, thawed
7 cups water, divided
2 cups sugar
3/4 cup thawed orange juice concentrate
3/4 cup thawed lemonade concentrate
10 cups club soda, chilled

Directions

In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze.
Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately. Yield: 10 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 244 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 62 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Rhubarb Slush Punch in Country Woman March/April 2002, p31