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Rhubarb Slush Punch Recipe

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This recipe for Rhubarb Slush Punch is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups chopped fresh or frozen rhubarb, thawed
7 cups water, divided
2 cups sugar
¾ cup thawed orange juice concentrate
¾ cup thawed lemonade concentrate
10 cups 7-up or lemon-lime
Directions:
Directions:
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 freezer container and freeze. Thaw when ready to use.

Options:
May add a 46 ounce can of pineapple juice or ¼ cup lime juice.
Personal Notes:
Personal Notes:
Rhubarb punch is very special to me as Mother made rhubarb punch for our wedding 62 years ago. Everyone loved it. Sweet memory!

 

 

 

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