Rhubarb Slush Punch

Directions

1. In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze.
2. Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately.