Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Slush from the Farmhouse Recipe
    Lost? Site Map

    Rhubarb Slush from the Farmhouse

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 40 mins

    40 mins

    5 hrs

    Debber's Note:

    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!!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 22

    Yield:

    cups mix

    Units: US | Metric

    Base

    Mixer

    • ginger ale (plain or flavored)
    • carbonated lemon-lime beverage (like Squirt or 50/50)

    Directions:

    1. 1
      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).
    2. 2
      Press through a sieve; discard pulp.
    3. 3
      Stir in gelatin and lemon juice until dissolved.
    4. 4
      Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
    5. 5
      May be frozen for up to three months (or longer if you're living dangerously).
    6. 6
      To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
    7. 7
      For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.

    Browse Our Top Punch Beverage Recipes

    Ratings & Reviews:

    • on May 31, 2010

      55

      This is excellent! It would make a wonderful party slush if you added 1 bottle of 80 proof vodka before freezing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rhubarb Slush from the Farmhouse

    Serving Size: 1 (204 g)

    Servings Per Recipe: 22

    Amount Per Serving
    % Daily Value
    Calories 138.1
     
    Calories from Fat 0
    16%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 21.9 mg
    0%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 32.1 g
    128%
    Protein 0.8 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites