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Rhubarb Slush

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

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

Printed from tasteofhome.com May 16, 2008

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Rhubarb Slush cont.

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.