Rhubarb Punch Slush

Name: Rhubarb Punch Slush
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 40
Cuisine: Global
Ingredients: 177 milliliters lemon juice; 4 liters lemon-lime soda (such as 7-Up®); 170 grams frozen orange juice concentrate; 4 liters chopped rhubarb; 3 liters water; 710 milliliters white sugar

Rhubarb Punch Slush might be a good recipe to expand your dessert collection. This gluten free, fodmap friendly, and vegan recipe serves 40. One serving contains 117 calories, 1g of protein, and 0g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. If you have lemon juice, lemon-lime soda, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 8 hours and 40 minutes.

Instructions

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.

Ingredients you will need

Rhubarb

Juice

Water

Equipment you will use

Pot

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.

Ingredients you will need

Orange Juice Concentrate

Lemon Juice

Rhubarb

Juice

Base

Sugar

Equipment you will use

Microwave

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.

Ingredients you will need

Lemon