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“This is a beautiful slushy pink party punch! The rhubarb adds a slight tartness so this isn't overpoweringly sweet like some punches. It's a great use for all that rhubarb in my freezer and my children love it too! Cook time includes freeze and thaw time.”
5hrs 10mins

Ingredients Nutrition


  1. Bring the rhubarb and 4 cups water to boil.
  2. Simmer, uncovered, 5-8 minutes, till rhubarb is soft.
  3. Mash rhubarb and press through sieve to remove pulp.
  4. Discard pulp.
  5. To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates.
  6. Freeze till solid, about 4 hours.
  7. Thaw about 45 min-1 hour before serving.
  8. Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass.
  9. Stir and serve.

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