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.
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 6
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.
RHUBARB PUNCH SLUSH
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
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
RHUBARB SLUSH
Make and share this Rhubarb Slush recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 25m
Yield 5 quarts.
Number Of Ingredients 4
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 SLUSH PUNCH
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
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
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
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
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
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
SLUSHY RHUBARB PUNCH
This is a beautiful slushy pink party punch! The rhubarb adds a slight tartness so this isn't overpoweringly sweet like some punches. It's a great use for all that rhubarb in my freezer and my children love it too! Cook time includes freeze and thaw time.
Provided by Kaarin
Categories Punch Beverage
Time 5h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring the rhubarb and 4 cups water to boil.
- Simmer, uncovered, 5-8 minutes, till rhubarb is soft.
- Mash rhubarb and press through sieve to remove pulp.
- Discard pulp.
- To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates.
- Freeze till solid, about 4 hours.
- Thaw about 45 min-1 hour before serving.
- Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass.
- Stir and serve.
Nutrition Facts : Calories 274.1, Fat 0.2, Sodium 21, Carbohydrate 69.8, Fiber 1.4, Sugar 64.5, Protein 0.9
OH SO REFRESHING RHUBARB PUNCH
Cool down on a hot summer day with this refreshing drink! Serve as is or mix with lemon-lime soda.
Provided by Chari D.
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp.
- Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 52.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 27.4 mg, Sugar 48 g
RED SLUSH PUNCH
This Red Slush Punch is a party MUST! It is sooo delicious, I make it for almost every occasion!
Provided by LINDSANN
Categories Drinks Recipes Slushie Recipes
Time 3h15m
Yield 64
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
- To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 33.9 mg, Sugar 30.9 g
STRAWBERRY-RHUBARB SLUSH
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
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
A recipe from Andrews Scenic Acres. Great to serve at barbecues and picnics. Cooking time does not include time to freeze and room temperature standing time.
Provided by Dreamer in Ontario
Categories Beverages
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rhubarb, water and sugar in a saucepan.
- Bring to a boil then reduce the heat.
- Cover and simmer for 5 minutes or until the rhubarb is tender.
- Cool for 30 minutes.
- Puree mixture in a food processor or blender, half at a time.
- Stir in the apple juice and lemonade.
- 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 the mixture in a large pitcher or punch bowl, add soda, and stir.
- Add gin or vodka if desired.
- Serve immediately.
Nutrition Facts : Calories 159.5, Fat 0.2, Sodium 22.1, Carbohydrate 40.4, Fiber 0.8, Sugar 28.5, Protein 0.5
FROZEN RHUBARB SLUSH
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
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.
BEST RHUBARB PUNCH
This is a lively new twist on lemonade and a fun way to use up some of your extra rhubarb. We always look froward to summer when we can enjoy this refreshing drink out on our patio on a hot afternoon.
Provided by Taste of Home
Time 20m
Yield about 24-30 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil; reduce heat and simmer 5-10 minutes or until rhubarb is tender. Cool slightly. , In a blender, process half the mixture at a time until smooth. Combine all ingredients in a large container; add enough water to make 1 gallon. Serve on ice.
Nutrition Facts :
RHUBARB SLUSH
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
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-RASPBERRY SLUSH
This refreshing drink is a great way to use up excess rhubarb.
Provided by Theresa
Time 4h25m
Yield 20
Number Of Ingredients 7
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 SLUSH FROM THE FARMHOUSE
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
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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