Rhubarb Slush Punch

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READY IN: 5hrs 20mins
Recipe by Courtly

A cool, quenching pinch. It's easy to freeze. Yummy :] From The Best of Country Cooking 2004

Ingredients Nutrition

  • 6 cups chopped fresh rhubarb or 6 cups chopped frozen rhubarb, thawed
  • 7 cups water, divided
  • 2 cups sugar
  • 34 cup orange juice concentrate
  • 34 cup lemonade concentrate
  • 10 cups club soda, chilled


  1. 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.
  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. Stir together and serve immediately.

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