Rhubarb Slush Recipe
Prep: 50 min. + freezing Yield: 10 Servings 50 50 Ingredients 3 cups chopped fresh or frozen rhubarb 1 cup water 1/3 cup sugar 1 cup apple juice 3/4 cup thawed pink lemonade concentrate 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 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 ...