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Rhubarb Slush




Source of Recipe


Nancy K at Mimi's


Recipe Introduction


Doesn't this sound refreshing!


List of Ingredients





RHUBARB SLUSH


This thirst-quencying slush is a fun way to use rhubarb. The rosy color and tangy flavor of this springtime crop come through in every sip. Recipe contributed to Taste of Home's Low-Fat Country Cooking by Theresa Pearson, Ogilvie, MN.


3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
1 can (6 ounces) frozen pink lemonade concentrate, thawed
1 bottle (2 liters) lemon-lime soda, chilled


Recipe




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, purée mixture, half at a time.
Stir in apple juice and lemonade.
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 the mixture in a large pitcher or punch bowl; add soda and stir.
Serve immediately. Makes 10 Servings.


Per (1 cup) Serving: 159 Cal; Trace of Fat; 41 g Carb; 0 mg Cholesterol; 26 mg Sodium. Exchanges: 2-1/2 Starch; 1/2 Fruit & Veg. (3 Carb Choices).