Rhubarb Slush Recipes

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RHUBARB SLUSH



Rhubarb Slush image

A refreshing summertime treat this Rhubarb Slush is an oldie but goodie that is seriously addicting and full of massive flavor!

Provided by Tornadough Alli

Categories     Drinks

Time P1DT20m

Number Of Ingredients 7

6 cups rhubarb (chopped)
6 cups water
2 1/4 cup sugar
1 small pkg strawberry jello
1/3 cup lemon juice
12 oz frozen pink lemonade concentrate
Lemon lime soda or alcohol

Steps:

  • In large pot on stove mix together water and rhubarb.
  • Bring to a boil and then simmer for 15-20 minutes until softened.
  • In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
  • Add in sugar, jello, lemon juice and pink lemonade concentrate.
  • Whisk together until combined.
  • Cover and freeze overnight.
  • Remove from freezer and stir to loosen.
  • Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.

Nutrition Facts : Calories 258 kcal, Carbohydrate 66 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 1 g, Sugar 61 g, ServingSize 1 serving

FROZEN RHUBARB SLUSH



Frozen Rhubarb Slush image

Sweet and refreshing, this pretty pink slush stores well in the freezer, so it's great to have on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aahhh! -Danielle Brandt, Ruthton, Minnesota

Provided by Taste of Home

Time 40m

Yield 22 servings (1 cup each).

Number Of Ingredients 8

8 cups diced fresh or frozen rhubarb
1 package (16 ounces) frozen unsweetened strawberries
3 cups sugar
8 cups water
1 package (3 ounces) strawberry gelatin
1/2 cup lemon juice
11 cups ginger ale, chilled
Rhubarb curls, optional

Steps:

  • In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved., Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months., To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB SLUSH



Rhubarb Slush image

This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip. -Theresa Pearson, Ogilvie, Minnesota

Provided by Taste of Home

Time 50m

Yield about 10 servings.

Number Of Ingredients 6

3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
3/4 cup thawed pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda

Steps:

  • In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. , In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. , For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.

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 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 SIMPLE SYRUP



Rhubarb Simple Syrup image

The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 30m

Yield 24

Number Of Ingredients 3

4 cups chopped rhubarb
2 cups water
2 cups white sugar, or as needed

Steps:

  • Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
  • Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
  • Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g

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

RHUBARB-RASPBERRY SLUSH



Rhubarb-Raspberry Slush image

This refreshing drink is a great way to use up excess rhubarb.

Provided by Theresa

Time 4h25m

Yield 20

Number Of Ingredients 7

6 cups fresh rhubarb, chopped
½ cup white sugar
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
6 ounces fresh raspberries
1 cup raspberry vodka
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Steps:

  • Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
  • Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
  • Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 27.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 13.8 mg, Sugar 14.7 g

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

REFRESHING SUMMER RHUBARB SLUSHY



Refreshing Summer Rhubarb Slushy image

This naturally sweetened summer rhubarb slushy is so refreshing that it will become your go-to drink every summer. Good for the kids as-is and good for the adults with a shot of alcohol of choice.

Provided by Aroma and Essence

Categories     Slushies

Time 10m

Yield 12

Number Of Ingredients 7

2 cups chopped rhubarb
½ cup water, divided
1 pinch salt
3 medium limes, halved
½ cup maple syrup, or more to taste
5 cups ice cold water, or as needed
ice as needed

Steps:

  • Combine rhubarb, 1/4 cup water, and salt in a food processor or blender; blend until rhubarb is finely chopped.n
  • Place a cheesecloth onto a jug and pour the blended rhubarb onto it. Tie the cheesecloth and squeeze all the juice out of the rhubarb. Discard the pulp.n
  • Pour maple syrup into the jug and mix well until all the maple syrup has dissolved.n
  • Squeeze limes into the jug and mix well. Add ice cold water and mix everything together with a large wooden spoon. Taste and adjust sweetness if necessary. Refrigerate rhubarb limeade in the refrigerator until ready to use.n
  • To make slushies: For each serving, place 3/4 cup of rhubarb limeade into the blender with about 1 cup ice; blend until desired consistency.n

Nutrition Facts : Calories 43.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.5 mg, Sugar 8.3 g

RHUBARB LEMONADE SLUSH



Rhubarb Lemonade Slush image

My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. -Cathie Beard, Philomath, Oregon

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup vodka
3/4 cup thawed pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda, chilled

Steps:

  • In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.

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

MAKE-AHEAD RHUBARB SLUSH



Make-Ahead Rhubarb Slush image

If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 6

8 cups sliced fresh or frozen rhubarb
8 cups water
3 cups sugar
1/2 cup lemon juice
1 package (3 ounces) strawberry gelatin
Lemon-lime soda, optional

Steps:

  • In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze. , To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.

Nutrition Facts :

RHUBARB SLUSH FROM THE FARMHOUSE



Rhubarb Slush from the Farmhouse image

Keep this on hand for summer guests or--if you're like me--you need a way to preserve all that luscious rhubarb, this recipe is a sure-fire way to use some up! OR if you've already frozen all your 'barb, then measure out what's need--let it thaw completely, then drain--but do NOT press liquid out! Taste Of Home, Summer '09 NOTE: cooking time noted is that needed for FREEZING!!!

Provided by Debber

Categories     Punch Beverage

Time 5h40m

Yield 11 cups mix, 22 serving(s)

Number Of Ingredients 8

8 cups water
3 cups sugar
1 (16 ounce) package frozen unsweetened strawberries
8 cups diced rhubarb (fresh or frozen)
1 (3 ounce) package strawberry gelatin
1/2 cup lemon juice
ginger ale (plain or flavored)
carbonated lemon-lime beverage (like Squirt or 50/50)

Steps:

  • In a large pot (or Dutch oven), bring water, sugar, berries & 'barb to a boil; reduce heat and simmer uncovered for 5-8 minutes (barb will be tender).
  • Press through a sieve; discard pulp.
  • Stir in gelatin and lemon juice until dissolved.
  • Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
  • May be frozen for up to three months (or longer if you're living dangerously).
  • To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
  • For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.

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May 15, 2012 - rhubarb slush...have a similar recipe from Grandma Knock but we'll try this one too!! :) May 15, 2012 - rhubarb slush...have a similar recipe from Grandma Knock but we'll try this one too!! :) Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca


RHUBARB SLUSH - MOCKTAIL OR COCKTAIL! - JULIE'S EATS & TREATS
2022-05-26 Instructions. In a large saucepan combine rhubarb and water. Bring to a boil and simmer for 15 minutes or until softened. Strain liquid into a large bowl or ice cream pail. Add sugar, lemon juice, strawberry Jell-O powder and pink lemonade concentrate to …
From julieseatsandtreats.com


SUPER REFRESHING RHUBARB STRAWBERRY LEMONADE SLUSH
2021-06-13 In a medium kettle, cook the rhubarb and water until the rhubarb is tender. Strain the rhubarb so only juice/water remains. Mix in the sugar, Jell-O, and lemonade packets. Pour mixture into a gallon bucket (we use an old ice cream pail) Add enough water to the mixture to make 1 gallon of slush. Freeze at least 24 hours prior to serving.
From thenewlighterlife.com


FROZEN RHUBARB SLUSH - THE REFRESHING GIFT OF SPRING - PLATTER TALK
2018-05-15 Stir to combine. Pour into a container, cover and place into freezer to freeze. When ready, serve the frozen rhubarb mixture loosely parked in a glass with white soda. An ice cream scoop works great for this. For an alcoholic version, add a little vodka …
From plattertalk.com


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