Rhubarb Punch Slush Recipes

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RHUBARB SLUSH



Rhubarb Slush image

This is a refreshing spring time beverage. It is also a great way to use up all that fresh rhubarb. Alcohol is optional.

Provided by BJSCHOENHERR

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time 25m

Yield 20

Number Of Ingredients 7

6 cups fresh rhubarb, chopped
2 cups white sugar
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
1 cup gin
3 cups water
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Steps:

  • Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
  • Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 41.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 13.9 mg, Sugar 29.3 g

RHUBARB PUNCH



Rhubarb Punch image

I love the tart taste of rhubarb, and this lively, beautiful punch makes a refreshing treat at any get-together. -Eleanor Martens, Rosenort, Manitoba

Provided by Taste of Home

Time 30m

Yield 48 servings (12 cups syrup).

Number Of Ingredients 6

3 quarts diced fresh or frozen rhubarb
4-1/2 cups sugar
3 quarts water
1 can (6 ounces) frozen orange juice concentrate, thawed
3 tablespoons lemon juice
Lemon-lime soda

Steps:

  • In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB SLUSH PUNCH



Rhubarb Slush Punch image

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.

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 244 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 62g carbohydrate (58g sugars, Fiber 2g fiber), Protein 1g protein.

STRAWBERRY-RHUBARB SLUSH



Strawberry-Rhubarb Slush image

Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 8h20m

Yield 16

Number Of Ingredients 7

1 bag (16 ounces) frozen rhubarb or 3 cups chopped fresh rhubarb
1 cup sugar
2 packages (10 ounces each) frozen sweetened strawberries, slightly thawed
1 1/2 cups vodka
1 can (12 ounces) lemon-lime carbonated beverage
1 bottle (2 liters) lemon-lime carbonated beverage, chilled
Sliced fresh strawberries, if desired

Steps:

  • Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
  • Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
  • For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 39 g, TransFat 0 g

RHUBARB SLUSH PUNCH



Rhubarb Slush Punch image

Make and share this Rhubarb Slush Punch recipe from Food.com.

Provided by Courtly

Categories     Punch Beverage

Time 5h20m

Yield 10 serving(s)

Number Of Ingredients 6

6 cups chopped fresh rhubarb or 6 cups chopped 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

Steps:

  • In a large saucepan, bring rhubarb and 4 cups of water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until the rhubarb is tender. Mash the rhubarb and strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to 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. Stir together and serve immediately.

Nutrition Facts : Calories 243.7, Fat 0.2, SaturatedFat 0.1, Sodium 57.5, Carbohydrate 61.8, Fiber 1.5, Sugar 58.6, Protein 1.2

RHUBARB PUNCH SLUSH



Rhubarb Punch Slush image

I always have this in my freezer for when guests pop by. Easy to use in a punch, or just take out what you need by the glass. You can also add vodka, gin or rum; add 1 to 2 cups per bowl of punch and subtract an equal amount of the soda.

Provided by Tracy

Categories     Drinks Recipes     Slushie Recipes

Time 8h40m

Yield 40

Number Of Ingredients 6

16 cups chopped rhubarb
12 cups water
3 cups white sugar
¾ cup lemon juice
1 (6 ounce) can frozen orange juice concentrate
2 (2 liter) bottles lemon-lime soda (such as 7-Up®)

Steps:

  • Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
  • Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
  • Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 30.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 15.7 mg, Sugar 17.6 g

NORTHFIELD INN RHUBARB PUNCH



Northfield Inn Rhubarb Punch image

When life gives you rhubarb . . . if you're Aglaia Stalb, you invent a tart, tasty punch to serve at your inn. "I happened to have this huge rhubarb plant and had no idea to do with it, so I started experimenting," says Stalb, who has operated the Northfield Inn, a restored Victorian mansion in the heart of Vermont's Green Mountains, for almost 18 years. Guests enjoy this punch from wide porches with views of the Sugarbush Mountain Peaks and the village of Northfield.

Provided by Food Network

Yield 10 servings

Number Of Ingredients 5

4 cups rhubarb cut into 1-inch crescents, fresh or frozen and thawed
4 cups water
1 1/2 cups sugar
1/3 cup orange juice
1/4 cup lemon juice

Steps:

  • Cook rhubarb in water until soft, strain out pulp in cheesecloth, reserving liquid and adding back to pan. Add sugar and heat until dissolved. Remove from stove. Add orange juice and lemon juice. To serve, add a 2-liter bottle of ginger ale. The syrup can be frozen to serve later before adding ginger ale.

RHUBARB SLUSH



Rhubarb Slush image

Make and share this Rhubarb Slush recipe from Food.com.

Provided by Dancer

Categories     Beverages

Time 25m

Yield 5 quarts.

Number Of Ingredients 4

8 cups rhubarb
8 cups water
3 cups sugar
1/2 cup lemon juice

Steps:

  • Cook all this together and strain.
  • Then add 1 small package strawberry Jello and 2 cups vodka.
  • Makes about one 5 quart ice cream pail.
  • "Freeze.
  • ".
  • Scoop into glasses and add 7-Up or Sprite.

Nutrition Facts : Calories 511.5, Fat 0.4, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 130.9, Fiber 3.6, Sugar 122.6, Protein 1.9

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