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 LEMONADE SLUSH
My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. -Cathie Beard, Philomath, Oregon
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.
Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB SLUSH PUNCH
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.
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- 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., 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 : Calories 244 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 62g carbohydrate (58g sugars, Fiber 2g fiber), Protein 1g protein.
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-RASPBERRY SLUSH
This refreshing drink is a great way to use up excess rhubarb.
Provided by Theresa
Time 4h25m
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, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
- Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
- Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 27.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 13.8 mg, Sugar 14.7 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.
MAKE-AHEAD RHUBARB SLUSH
If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.
Provided by Taste of Home
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze. , To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.
Nutrition Facts :
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
RHUBARB SLUSH
A recipe from Andrews Scenic Acres. Great to serve at barbecues and picnics. Cooking time does not include time to freeze and room temperature standing time.
Provided by Dreamer in Ontario
Categories Beverages
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.5, Fat 0.2, Sodium 22.1, Carbohydrate 40.4, Fiber 0.8, Sugar 28.5, Protein 0.5
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