Rhubarb Punch Slush

Tracy 0

"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."
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8 h 40 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.



Easy to make and yummy... but I found it was a little too lemony. Next time I'll try cutting the lemon juice in half.