Rhubarb Slush Punch Food

RHUBARB SLUSH

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.

STRAWBERRY-RHUBARB SLUSH

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.

FROZEN RHUBARB SLUSH

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.

RHUBARB SLUSH PUNCH

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.

RHUBARB PUNCH

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.

RHUBARB SLUSH

Steps:

• 1. COOK ALL INGREDIENTS UNTIL MUSHY. ADD 1 SMALL BOX OF STRAWBERRY JELLO STRAIN THRU COLLANDAR AFTER COOL ADD 2 CUPS VODKA OR GIN AND FREEZE IN ICE CREAM PAIL
• 2. SERVE IN CUPS. SCOOP SLUSH INTO CUP AND THEN ADD 7UP

RHUBARB SLUSH

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.

RHUBARB SLUSH

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.

PINK RHUBARB PUNCH

Steps:

• In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use). , In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. , Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.

RHUBARB SLUSH

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.

SLUSHY RHUBARB PUNCH

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.

RHUBARB SLUSH FROM THE FARMHOUSE

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.

RHUBARB SLUSH PUNCH

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.

RHUBARB PUNCH SLUSH

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.

RHUBARB SLUSH

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.