Menu

Rhubarb Slush Punch

Add a Review
Total Time
Prep: 10 min. Cook: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Diane Haug, Neenah, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Rhubarb Slush Punch

Contest Winner
0 | 0 Reviews Add your review
Yield: 10 servings
Prep: 10 min
Cook: 10 min
Save Saved Saving print

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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

1 cup: 244 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 62g carbohydrate (58g sugars, 2g fiber), 1g protein.
Loading Popular in the Community
Loading Reviews