Slushy Rhubarb Punch

1. 1

   Bring the rhubarb and 4 cups water to boil.

2. 2

   Simmer, uncovered, 5-8 minutes, till rhubarb is soft.

3. 3

   Mash rhubarb and press through sieve to remove pulp.

4. 4

   Discard pulp.

5. 5

   To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates.

6. 6

   Freeze till solid, about 4 hours.

7. 7

   Thaw about 45 min-1 hour before serving.

8. 8

   Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass.

9. 9

   Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.