Showing posts from July, 2013

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Rhubarb Slush Recipe

Prep: 50 min. + freezingYield: 10 Servings 50 50
Ingredients 3 cups chopped fresh or frozen rhubarb1 cup water1/3 cup sugar1 cup apple juice3/4 cup thawed pink lemonade concentrate1 bottle (2 liters) lemon-lime soda DirectionsIn 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 concentrate. 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. Serve immediately. Yield: about 10 servings.
Nutritional Facts 1 serving (1 cup) equals 159 calories, trace fat (trace saturated fat), …