RHUBARB SLUSH
This is a refreshing spring time beverage. It is also a great way to use up all that fresh rhubarb. Alcohol is optional.
Provided by BJSCHOENHERR
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 25m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 41.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 13.9 mg, Sugar 29.3 g
RHUBARB SLUSH FROM THE FARMHOUSE
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!!!
Provided by Debber
Categories Punch Beverage
Time 5h40m
Yield 11 cups mix, 22 serving(s)
Number Of Ingredients 8
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
Make and share this Rhubarb Slush recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 25m
Yield 5 quarts.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 511.5, Fat 0.4, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 130.9, Fiber 3.6, Sugar 122.6, Protein 1.9
STRAWBERRY-RHUBARB SLUSH
Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
- Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
- For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.
Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 39 g, TransFat 0 g
RHUBARB SLUSH
This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip. -Theresa Pearson, Ogilvie, Minnesota
Provided by Taste of Home
Time 50m
Yield about 10 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. , In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. 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 mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.
FROZEN RHUBARB SLUSH
Sweet and refreshing, this pretty pink slush stores well in the freezer, so it's great to have on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aahhh! -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Time 40m
Yield 22 servings (1 cup each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB PUNCH SLUSH
I always have this in my freezer for when guests pop by. Easy to use in a punch, or just take out what you need by the glass. You can also add vodka, gin or rum; add 1 to 2 cups per bowl of punch and subtract an equal amount of the soda.
Provided by Tracy
Categories Drinks Recipes Slushie Recipes
Time 8h40m
Yield 40
Number Of Ingredients 6
Steps:
- Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.
- Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.
- Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 30.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 15.7 mg, Sugar 17.6 g
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