Rhubarb Slush
This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip.
-Theresa Pearson, Ogilvie, Minnesota
SERVINGS
|
10
|
CATEGORY
|
Beverages
|
METHOD
|
Freezer
|
PREP |
50 min. |
TOTAL
|
50 min.
|
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
DIRECTIONS
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. 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. Stir immediately. Yield: about 10 servings.