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Rhubarb Slush Punch

Total Time

Prep: 10 min. Cook: 10 min. + freezing

Makes

10 servings

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.

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

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.

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