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Rhubarb Slush
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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 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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |