Save on Pinterest

Rhubarb Slush Punch

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.
  • Total Time
    Prep: 10 min. Cook: 10 min. + freezing
  • Makes
    10 servings


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • nightskystar
    Jun 18, 2019

    SO good!!! I made it as written for my family and they raved. I no longer eat carbs, so i substituted erythritol for the sugar, and i did a quarter cup each fresh squeezed lemon and lime juice. I totally enjoyed it!! thank you SO MUCH for this wonderful recipe!!!

  • Cedes2001
    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!