Rhubarb Slush Punch Recipe

5 1 1
Rhubarb Slush Punch Recipe
Rhubarb Slush Punch Recipe photo by Taste of Home
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Rhubarb Slush Punch Recipe

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5 1 1
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + freezing

Ingredients

  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 7 cups water, divided
  • 2 cups sugar
  • 3/4 cup orange juice concentrate
  • 3/4 cup 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.
Originally published as Rhubarb Slush Punch in Country Woman March/April 2002, p31

Nutritional Facts

1 cup: 244 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 62g carbohydrate (58g sugars, 2g fiber), 1g protein.

  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 7 cups water, divided
  • 2 cups sugar
  • 3/4 cup orange juice concentrate
  • 3/4 cup lemonade concentrate
  • 10 cups club soda, chilled
  1. 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.
  2. 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.
Originally published as Rhubarb Slush Punch in Country Woman March/April 2002, p31

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MY REVIEW
Cedes2001 User ID: 4062830 250103
Reviewed Jul. 5, 2016

"Big hit at my backyard party. I think next time I will back some on the sugar as I have red sweet rhubarb. But it still goes over FAST even with those non-rhubarb lovers!"

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