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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.”
READY IN:
5hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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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