Rhubarb Slush Punch Recipes

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

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:

• 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.

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

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

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.

REFRESHING SUMMER RHUBARB SLUSHY

Steps:

• Combine rhubarb, 1/4 cup water, and salt in a food processor or blender; blend until rhubarb is finely chopped.n
• Place a cheesecloth onto a jug and pour the blended rhubarb onto it. Tie the cheesecloth and squeeze all the juice out of the rhubarb. Discard the pulp.n
• Pour maple syrup into the jug and mix well until all the maple syrup has dissolved.n
• Squeeze limes into the jug and mix well. Add ice cold water and mix everything together with a large wooden spoon. Taste and adjust sweetness if necessary. Refrigerate rhubarb limeade in the refrigerator until ready to use.n
• To make slushies: For each serving, place 3/4 cup of rhubarb limeade into the blender with about 1 cup ice; blend until desired consistency.n

RHUBARB SLUSH

Steps:

• Bring the rhubarb, water and sugar to a boil, and then simmer for 7 minutes or until rhubarb is tender.
• Strain the juices off and let cool.
• Add the can of raspberry juice and gin/vodka.
• Freeze.
• To serve add two huge scoops of slush and top with gingeral, sprite or 7 up.
• Enjoy!