Rhubarb Slush Recipe

By AnitaD

tasteofhome.com

Ingredients

• 3 cups chopped fresh or frozen rhubarb
• 1 cup water
• 1/3 cup sugar
• 1 cup apple juice
• 3/4 cup thawed pink lemonade concentrate
• 1 bottle (2 liters) lemon-lime soda

Preparation

Step 1

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes.

In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving.

For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.
Yield: about 10 servings.