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Rhubarb Slush




Source of Recipe


Internet


List of Ingredients




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



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, puree mixture, half at a time. stir in apple juice and lemonade. Poiur into freezer container; cover and freeze until firm. Let stand at room tempeture 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.